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,
-chilled
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
Posted to MM-Recipes Digest V3 #348

From: BobbieB1@aol.com

Date: Thu, 19 Dec 1996 23:26:30 -0500