Crabmeat Aspic Salad
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Mayonnaise||1 Cup (16 tbs)|
|Hard-boiled eggs||3 , chopped|
|Sweet relish||4 Tablespoon|
|Celery||1 Cup (16 tbs), chopped|
|Crabmeat/1 cup fresh crabmeat||8 Ounce (1 Can)|
|Lemon jello||3 Ounce (1 Package)|
|Tomato juice||2 Cup (32 tbs)|
Soften gelatin in cold water, then dissolve in hot water.
Whip cream and add mayonnaise, chopped eggs, relish, celery and crabmeat.
Mix with gelatin; put in mold and refrigerate until firm.
When the mixture has set, dissolve Jello in 1 cup hot tomato juice, then add 1 cup cold tomato juice.
When cool, ladle tomato mixture on top of crabmeat salad.
When this has set, unmold entire salad and serve.
This can be made the day before.
Serving size: Complete recipe
Calories 3205 Calories from Fat 2466
% Daily Value*
Total Fat 276 g424.7%
Saturated Fat 76.3 g381.4%
Trans Fat 0 g
Cholesterol 1447.9 mg482.6%
Sodium 3514.9 mg146.5%
Total Carbohydrates 76 g25.5%
Dietary Fiber 4.5 g18%
Sugars 67 g
Protein 80 g160.6%
Vitamin A 88.6% Vitamin C 234.6%
Calcium 57.5% Iron 27.9%
*Based on a 2000 Calorie diet