Crab-Filled Tomato Aspic Recipe
Ingredients
2 envelopes unflavored gelatin
2 cups tomato juice
1 8-ounce can tomato sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
Few drops bottled hot pepper sauce
1 7 1/2-ounce can crab meat, drained flaked, and cartilage removed
3/4 cup diced celery
1/2 cup dairy sour cream
1/4, cup mayonnaise or salad dressing
2 tablespoons lemon juice, Lettuce
Directions
In saucepan soften gelatin in tomato juice.
Stir over low heat till gelatin is dissolved.
Stir in tomato sauce, 2 tablespoons lemon juice, Worcestershire sauce, onion salt, and hot pepper sauce.
Pour into 31/2-cup ring mold; chill till firm.
Meanwhile, toss together crab and celery.
Blend in sour cream, mayonnaise, and 2 tablespoons lemon juice; chill thoroughly.
To serve, Unmold salad onto lettuce-lined plate.
Spoon crab salad into center of ring.
If desired, sprinkle crab mixture with paprika.
Stir over low heat till gelatin is dissolved.
Stir in tomato sauce, 2 tablespoons lemon juice, Worcestershire sauce, onion salt, and hot pepper sauce.
Pour into 31/2-cup ring mold; chill till firm.
Meanwhile, toss together crab and celery.
Blend in sour cream, mayonnaise, and 2 tablespoons lemon juice; chill thoroughly.
To serve, Unmold salad onto lettuce-lined plate.
Spoon crab salad into center of ring.
If desired, sprinkle crab mixture with paprika.
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