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Crab Tomato Aspic Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Beef broth/Condensed tomato soup||1 Cup (16 tbs) (Cold)|
|Tomato juice||3 Cup (48 tbs)|
|Celery salt||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
Serving size: Complete recipe
Calories 792 Calories from Fat 211
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 6.1 g30.7%
Trans Fat 0 g
Cholesterol 912.6 mg
Sodium 2711.9 mg113%
Total Carbohydrates 65 g21.5%
Dietary Fiber 10 g40.1%
Sugars 41.6 g
Protein 89 g178.9%
Vitamin A 98.2% Vitamin C 268.8%
Calcium 31.7% Iron 41.9%
*Based on a 2000 Calorie diet
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.