Tag Archives: shellfish and seafood

Crab-Tomato Aspic

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Preparation time: 20 min.
Chilling time: 2 to 4 hrs.

Perfect for luncheon main dish, this make-ahead molded salad is a popular type and makes the best use of a package of frozen crabmeat.

For 4 servings you will need:
1 pkg. (6 oz.) snow crab or king crabmeat, thawed
2 pkgs. unflavored gelatin
¼ cup cold water
¾ cup chili sauce
¼ cup tomato juice
1/2 cup sour cream
1 Tbsp. instant minced onion
1 tsp. dried dill weed
1/2 tsp. salt
1 Tbsp. fresh lemon juice
4 hard-cooked eggs, chopped, Tomato mayonnaise dressing (recipe follows)
Lettuce leaves
Avocado slices

Preparation:
1. Add liquid drained from crabmeat to gelatin in measuring cup. Stir in enough water to equal ¼ cup liquid. Let stand 1 to 2 minutes until gelatin is absorbed, then set over hot water to dissolve.
2. In bowl, combine crabmeat with chili sauce, tomato juice, sour cream, onion, dill weed, salt, fresh lemon juice, and chopped eggs.
3. Stir in the softened gelatin. Chill until thick, stir once. Turn into one oiled salad mold, about 3 cups size. Chill until set.
4. While salad chills, prepare the dressing. Unmold salad onto crisp lettuce leaves. Garnish with tomato wedge or sliced avocado, if desired.

Tomato Mayonnaise Dressing:
Combine 1 Tbsp. lemon juice, 1 Tbsp. tomato paste, ½ tsp. salt, 1 tsp. prepared mustard, 2 Tbsp. instant minced onion, and 1 egg in blender container. Turn blender container. Turn blender on; slowly drizzle in 1 cup salad oil. Whirl until thickened, 2 to 3 minutes. Makes 1 ½ cups.

© MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

Molded Shrimp Loaf

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Colorful and easy to make, this luscious shrimp loaf will keep refrigerated for several days. Use as an entrée for a holiday luncheon, Christmas or New Year’s cocktail buffet.

For 1 loaf you will need:
2 pkgs. unflavored gelatin
1/2 cup cold water
1 can (10 3/4 oz) tomato soup, undiluted
3 pkgs. (3 oz.each) cream cheese, softened and thoroughly mashed
1 cup finely chopped celery
1 cup finely chopped green and red pepper
3 cans (4 oz. each) broken shrimp, drained, washed, then chilled in ice water
1 cup mayonnaise
1 Tbsp. grated onion or onion purée
1 Tbsp. horseradish
1 Tbsp. capers, drained
1/2 tsp. hot pepper sauce
Salt to taste
Shredded lettuce
Lemon and lime slices

Preparation

1. Dissolve gelatin in the cold water.

2. Meanwhile, bring tomato soup to a boil in saucepan. Add softened gelatin. Allow mixture to cool. When barely warm, blend in cream cheese.

3. Stir in celery, green and red pepper, shrimp, mayonnaise, onion, horseradish, capers, hot pepper sauce, and salt to taste.

4. Coat a 9-by-5 inch loaf pan with a little mayonnaise or oil. Pour in mixture. Spread as evenly as possible. Cover and chill 2 to 4 hrs. or until set.

5. Unmold on large platter or serving dish. Garnish with shredded lettuce and lemon and lime slices. Serve with crackers or Melba toast, if you wish.

Tips: One loaf will yield 10 to 12 slices for luncheon or 30 slices or a cocktail party.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.