Tomato And Crab Aspic Recipe

1. 1

   Put the tomato juice, scallions, celery, tarragon, 2 tablespoons of the lemon juice, 1 teaspoon salt, peppercorns, and bay leaf into a saucepan and simmer over medium-low heat for 20 minutes.

2. 2

   Put 1/2 cup of cold water into a medium bowl and sprinkle in the gelatin. When the gelatin has softened and swollen, about 5 minutes, strain the hot tomato juice into the bowl with the gelatin, discarding the solids. Stir until the gelatin is completely dissolved.

3. 3

   Add the sherry, the remaining tablespoon of lemon juice, and salt to taste. Stir well.

4. 4

   Divide the crab meat between eight 8-ounce molds. Pour the aspic over the crabmeat. Cover each mold with plastic wrap and refrigerate until set, about 3 hours, or until you are ready to serve.

5. 5

   To unmold the the aspic, invert the molds onto plates. Wrap the mold in a hot moist dish cloth as necessary, until the aspic has softened enough around the edges to slip out of the mold onto the plate. Served garnished with parsley, lemon wedges, and a simple Bibb leaf salad, or with crackers.

* Per serving · 4 servings · Values may vary.