Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crab recipes
reviews & comments