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Crab Crunch with Tomato Aspic and Pots de Cremes

Two meals from our neighbors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: seafood
Servings: 5 servings

Ingredients

  • 1 can cream of shrimp soup
  • 2 tablespoons sherry
  • 8 ounces lump crabmeat picked clean and sprinkled with lemon juice
  • 1 cup celery diced
  • ¼ cup onion minced
  • ½ cup green pepper diced
  • ½ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 cup rolled potato chips
  • ½ cup Parmesan cheese freshly grated

Tomato Aspic

  • 2 3.5 ounce packages lemon Jell-O
  • 4 cups V8 juice
  • 1 tablespoons horseradish
  • 2 tablespoons onion finely chopped
  • 2 tablespoons green pepper finely chopped

POTS DE CREMES

  • ¾ cup scalded milk
  • 6 ounces chocolate chips
  • 2 tablespoons sugar
  • 2 tablespoons creme de menthe
  • 1 egg

Instructions

  • 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° 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.