Tomato aspic w/ crabmeat salad
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Tomato aspic w/ crabmeat salad
Last updated 6/12/2012 1:26:57 AM. Recipe ID 61618. Report a problem with this recipe.
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      Title: Tomato aspic w/ crabmeat salad
 Categories: Salads/dres, Fish/shellf
      Yield: 7 Servings
  1 1/2    Unflavored gelatin envelopes
    1/2 c  Cold water
  3 1/2 c  Crushed canned tomatoes or
           -canned tomato pulp,
           -coarsely chopped
      3 tb Grated onion
      3 tb Grated green bell pepper
      1 ts Worcestershire sauce
      2 ds Tabasco
      2 tb Red wine vinegar or fresh
           -lemon juice
    1/4 ts Black pepper
  1 1/2 ts Salt, or to taste
      3 c  Picked-over fresh crabmeat,
           Homemade Mayonnaise
           Lemon juice
  Sprinkle gelatin over water in a saucer.  Meanwhile, heat crushed
  tomatoes in a saucepan.  Stir softened gelatin into the tomatoes off
  the heat. Add onion, green pepper, Worcestershire sauce, Tabasco,
  vinegar or lemon juice, pepper, and salt.  Mix thoroughly and pour
  into a 6-cup ring mold. Refrigerate for several hours, or until
  thoroughly set. To serve, loosen the aspic by placing the mold
  briefly in a pan of hot water. Then turn it onto a serving plate,
  making sure it is centered. Re-refrigerate until it has set again.
  Toss the crabmeat with the mayonnaise and a bit of lemon juice, and
  heap into the middle of the aspic ring. The crabmeat salad should not
  be too seasoned because the aspic is very spicy. Serves 6-8. Source:
  Lee Bailey's Soup Meals, sent to me from Misty Simon in the Old
  Cookbooks Looking for a New Home swap.  MM: Lyn. From: Lyn Ortiz
                       Date: 10 Oct 96

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Recipe ID 61618 (Apr 03, 2005)

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