Crab Tomato Aspic Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Beef broth | 1 Cup (16 tbs), condensed | |
| Tomato juice | 3 Cup (16 tbs) | |
| Onion slice | 2 | |
| Bay leaves | 2 | |
| Celery salt | 1/4 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 7 1/2-oz. can crab meat, drained, flaked, and cartilage removed | ||
| Eggs | 3 , boiled | |
Directions
Dissolve gelatin in 1/2 cup condensed beef broth; set aside.
In a saucepan, combine tomato juice, onion, bay leaves and celery salt; bring to a boil.
Remove onion and bay leaves.
Add softened gelatin and stir until dissolved.
Stir in additional 1/2 cup condensed beef broth and lemon juice.
Chill until partially set.
Fold in chopped celery and crab meat; turn into a greased 5 1/2-cup mold, chill until firm.
Unmold and garnish with eggs, cut in wedges.
In a saucepan, combine tomato juice, onion, bay leaves and celery salt; bring to a boil.
Remove onion and bay leaves.
Add softened gelatin and stir until dissolved.
Stir in additional 1/2 cup condensed beef broth and lemon juice.
Chill until partially set.
Fold in chopped celery and crab meat; turn into a greased 5 1/2-cup mold, chill until firm.
Unmold and garnish with eggs, cut in wedges.
Chef
