Tomato-Crab Aspic
katherine wise
This salad was a Thanksgiving salad for Grandpa and Grandma.
ingredients
- 4 cups hot tomato juice
- 1 6 1/2-ounce can crab meat, flaked
- 1 large package lemon jello
- green onions, celery and olives (optional)
- 1 tsp. Worcestershire sauce
directions
Dissolve jello in tomato juice. Combine and mix in other ingredients.Add crab. Pour into individual molds or an 8 x 8 glass dish.Refrigerate and serve when jelled. Unmold on lettuce; serve with a dollop of mayonnaise.
Source: katherine wise
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