Thursday, February 18, 2010

B. Mary’s Crab Aspic

Aspic is very a very old fashioned type of dish. If you like Bloody Marys, you may just like recipe. I love it, for sentimental reasons… It's nice to serve as a light salad before a heavy entrée, or for a luncheon.

¼ cup orange juice
4 leaves gelatin
2 and ¾ cups tomato juice
Several dashes of Worcestershire sauce
2 teaspoons Old Bay Seasoning
1 teaspoon sugar
1 tablespoons plus 1 teaspoon prepared horseradish

2 green onions, trimmed and sliced thin
¼ cup pimento stuffed green olives, sliced
¼ cup celery, sliced thin
1 tin good quality crabmeat, drained (optional)

1) Place the gelatin leaves into a bowl with the cool orange juice. Allow to sit for 10 minutes, as you chop the rest of the ingredients.

2) Heat the tomato juice, Worcestershire, Old Bay, sugar and horseradish until simmering, remove from heat and tip in the prepared o.j. gelatin. Stir until the gelatin is dissolved, then add in the crab, olives and celery. Pour into small, individual molds and place in the refrigerator until set and firm (note: it will never get ‘hard’ just firm).

Makes 6-9 servings, depending on size of molds. To serve, place an aspic on top of lettuce. Can serve with a lemon wedge.

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