Corn-Tomato Aspic

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Servings: 6 Difficulty: Intermediate
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A vibrant, savory jello salad with crab, celery, and tomato broth
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This retro-inspired aspic combines the bright acidity of tomato juice with rich beef broth for a unique savory base. The mixture is set with gelatin and folded with chunks of celery and flaked crab meat, creating a refreshing yet substantial dish. It offers a cool, tender texture with bursts of savory flavor, making it an excellent choice for buffet tables or as a distinctive appetizer. While it may seem unconventional by modern standards, this dish captures a nostalgic home-style charm. Perfect for summer gatherings where a no-cook (after setting) side dish is appreciated, it serves as a striking presentation piece when unmolded and garnished with hard-boiled eggs.

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Corn-Tomato Aspic

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 534.5

Description

This retro-inspired aspic combines the bright acidity of tomato juice with rich beef broth for a unique savory base. The mixture is set with gelatin and folded with chunks of celery and flaked crab meat, creating a refreshing yet substantial dish. It offers a cool, tender texture with bursts of savory flavor, making it an excellent choice for buffet tables or as a distinctive appetizer. While it may seem unconventional by modern standards, this dish captures a nostalgic home-style charm. Perfect for summer gatherings where a no-cook (after setting) side dish is appreciated, it serves as a striking presentation piece when unmolded and garnished with hard-boiled eggs.

Ingredients

Directions

  1. Soften unflavored gelatin in 1/2 cup of cold condensed beef broth; let stand for 5 minutes.
  2. In a saucepan, combine 3 cups of tomato juice, sliced onion, bay leaves, and celery salt.
  3. Bring the tomato mixture to a boil over medium heat, then remove from heat.
  4. Strain the mixture to remove the onion slices and bay leaves, discarding the solids.
  5. Add the softened gelatin to the hot tomato liquid and stir until completely dissolved.
  6. Stir in the remaining 1/2 cup of condensed beef broth and 2 tablespoons of lemon juice.
  7. Refrigerate the mixture until it is partially set and thickened, similar to the consistency of egg whites.
  8. Gently fold in the chopped celery and drained, flaked crab meat.
  9. Pour the mixture into a 5 1/2 cup mold and refrigerate until firm, about 4 hours.
  10. Unmold onto a serving plate, garnish with hard-boiled egg halves, and cut into wedges to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 534.5kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 4.4g23%
Cholesterol 46.8mg16%
Sodium 154.5mg7%
Total Carbohydrate 51.5g18%
Dietary Fiber 17.0g68%
Sugars 7.7g
Protein 71.0g142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aspic, crab, tomato, gelatin, salad, appetizer, retro, buffet, celery, beef broth, jello salad, summer, party food, make ahead, chilled
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