Crabmeat Aspic Salad Recipe
Ingredients
1 envelope gelatin
1/4 cup cold water
1/4 cup hot water
1/2 pint whipping cream
1 cup mayonnaise
3 hard-boiled eggs, chopped
4 tablespoons sweet relish
1 cup celery, chopped
1 can (8 oz.) crabmeat or 1 cup fresh crabmeat
1 package lemon Jello
2 cups tomato juice
Directions
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.
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.
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