Beer makes batters better, meat more tender, and sauces more flavorful.
Crab Crunch With Tomato Aspic
- add review
- #40676
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Crab Crunch
1 can cream of shrimp soup
2 tablespoons sherry
8 ounces lump crab meat, picked clean and sprinkled with
lemon juice
1 cup diced celery
1/4 cup minced onion
1/2 cup diced green bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 cup rolled potato chips
1/2 cup freshly grated Parmesan cheese
Tomato Aspic
2 packages (3.5 ounce size) lemon gelatin
4 cups V-8 vegetable juice
1 tablespoon horseradish
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
4 prepared puff pastry shells
directions
For Crab Crunch: Combine soup, sherry, mayo and Worcestershire and mix thoroughly. Add and mix in crab, celery, onion and green pepper.
Pour into baking dish and top with rolled potato chips. Top with Parmesan cheese. Bake uncovered for 45 to 60 minutes at 350 degrees F. Serve in prepared pastry shells.
For Tomato Aspic: Dissolve gelatin in warm V-8 juice. Fold in remaining ingredients. Chill until firm. Serve with crab.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
see more crab recipes
reviews & comments