Crab Crunch with Tomato Aspic and Pots de Cremes

G. Stephen Jones • July 23, 2012 • 0 Comments

Crab Crunch with Tomato Aspic and Pots de Cremes

Serving Size: 5-6 servings

Crab Crunch with Tomato Aspic and Pots de Cremes

Ingredients

1 can cream of shrimp soup

2 Tbs. sherry

8oz lump crabmeat, picked clean and sprinkled with lemon juice

1 cup diced celery

1/4 cup minced onion

1/2 cup diced green pepper

1/2 cup mayonnaise

1 tsp. Worcestershire sauce

1 cup rolled potato chips

1/2 cup freshly grated Parmesan cheese

Tomato Aspic

2 3.5 oz packages lemon Jell-O

4 cups V8 juice

1 Tbs. horseradish

2 Tbs. finely chopped onion

2 Tbs. finely chopped green pepper

POTS DE CREMES

3/4 cup scalded milk

1 6 oz package chocolate chips

2 Tbs. sugar

2 Tbs. creme de menthe

1 egg

How To Prepare At Home

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 (I use Pepperidge Farm)

Tomato Aspic: Dissolve Jell-O in warm V8 juice. Fold in remaining ingredients. Chill until firm.

Pots De Cremes: Place ingredients in blender in the order listed and blend on high for 1 minute. Pour into small pots, glasses or demi tasse cups and chill 2 hours or longer.