Tomato Crabmeat Aspic

Name: Tomato Crabmeat Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. tomato juice; 1 slice onion; 1 bay leaf; 1 stalk celery, quartered; 1 envelope gelatin; 2 Tbsp. cold water; 3/4 c. beef consomme; 1 Tbsp. lemon juice; 1/8 tsp. salt; 1/8 tsp. pepper; 5 stuffed green olives, sliced; 1 full c. crabmeat

Eats Now Editorial Team · 131 kcal · Seafood

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Tomato Crabmeat Aspic – a delicious recipe with tomato juice, onion, bay leaf, celery, gelatin, cold water. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. tomato juice
1 slice onion
1 bay leaf
1 stalk celery, quartered
1 envelope gelatin
2 Tbsp. cold water
3/4 c. beef consomme
1 Tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
5 stuffed green olives, sliced
1 full c. crabmeat

1
Heat tomato juice with onion, bay leaf and celery; strain and add gelatin, softened in cold water.
2
Stir until gelatin is dissolved.
3
Add beef consomme, lemon juice and seasonings.
4
Cool until partially set.
5
Add crabmeat and sliced olives.
6
Chill until firm in individual molds.
7
Unmold on lettuce; serve with mayonnaise.
8
If desired, make in oblong mold and cut in squares. Makes 6 servings.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. tomato juice, 1 slice onion, 1 bay leaf, 1 stalk celery, quartered, and more.

Yes, Tomato Crabmeat Aspic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
131 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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