Tomato-Crab Aspic

This salad was a Thanksgiving salad for Grandpa and Grandma.

  • 4 cups hot tomato juice

  • 1 6½-ounce can crab meat, flaked

  • 1 large package lemon jello

  • green onions, celery and olives (optional)

  • 1 tsp. Worcestershire sauce

  • 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.

Tomato-Crab Aspic

PREP TIME: 30 min

TOTAL TIME: 30 min

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