- Recipes Home
- Interest Groups
Shellfish Aspic Recipe
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs), cold|
|Hot chicken stock||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dijon style mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chives||2 Tablespoon, chopped|
|Cooked shrimp||1⁄2 Cup (8 tbs), diced|
|Cooked lobster||1⁄2 Cup (8 tbs), diced|
|Cooked crabmeat||1 Cup (16 tbs), boned and flaked|
|Hard cooked egg slices||4 (For Garnish)|
|Black olives||1⁄4 Cup (4 tbs) (For Garnish)|
|Cucumber slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 3601 Calories from Fat 2712
% Daily Value*
Total Fat 304 g467.2%
Saturated Fat 33.2 g166.2%
Trans Fat 0 g
Cholesterol 1409.4 mg
Sodium 6261.4 mg260.9%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.2 g4.9%
Sugars 15.6 g
Protein 163 g325.2%
Vitamin A 60.1% Vitamin C 71%
Calcium 45.2% Iron 55.7%
*Based on a 2000 Calorie diet
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.