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Nutrition Facts
Serving Size 1 (90g) Recipe makes 12 servings The following items or measurements are not included below: 1 cup crabmeat 1 cup baby shrimp
Calories 92
Calories from Fat 59		(64%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 286mg		11%
Potassium 177mg		5%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.6g	2%
	Sugars 3.6g
Protein 0.9g		1%
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Seafood Aspic

Recipe #165608 | 10 days | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef PotPie
Apr 25, 2006

This has always been my favorite salad. It's kind of like eating seafood cocktail, but better with the creaminess of mayonnaise. I usually use canned seafood for this, well drained, but it's great with fresh if you have it. Great in the summer. Try it! Passive cook time is chill time.

SERVES 12 (change servings and units)

Ingredients

1 (1/16 ounce) package lemon Jell-O gelatin
2 cups tomato juice, heated till hot
1/3 (1/4 ounce) package unflavored gelatin
2 tablespoons lemon juice
1 tablespoon vinegar
2 tablespoons worcestershire sauce
1 teaspoon horseradish
1 cup celery, chopped
1 cup scallion, chopped
1/2 cup green bell pepper, chopped
1 cup crabmeat (may used canned)
1 cup baby shrimp (may use canned)
1 cup mayonnaise, for frosting (to your taste)

Directions

1
Dissolve lemon jello in hot tomato juice.
2
Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
3
Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
4
Add celery, scallions, green bell pepper, crab and shrimp.
5
Pour into 9X13 glass dish.
6
Chill until set, overnight is best.
7
Before serving, "frost" with mayonnaise, or serve the mayo alongside.
8
Enjoy!