Crab-Filled Tomato Aspic Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Tomato juice | 2 Cup (32 tbs) | |
| Tomato sauce | 8 Ounce | |
| Worcestershire sauce | 1 Teaspoon | |
| Onion salt | 1⁄2 Teaspoon | |
| Hot pepper sauce | 3 Drop | |
| Crab meat | 7 1⁄2 Ounce | |
| Diced celery | 3⁄4 Cup (12 tbs) | |
| Dairy sour cream | 1⁄2 Cup (8 tbs) | |
| Mayonnaise/Salad dressing | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Lettuce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1093 Calories from Fat 605
% Daily Value*
Total Fat 68 g104.3%
Saturated Fat 17.6 g87.8%
Trans Fat 0 g
Cholesterol 99.1 mg33%
Sodium 1326.3 mg55.3%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.1 g32.2%
Sugars 37.1 g
Protein 71 g142%
Vitamin A 176.1% Vitamin C 269.4%
Calcium 28.5% Iron 29.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
