Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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