Seafood Aspic

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READY IN: 240hrs 30mins
Recipe by Chef PotPie

This has always been my favorite salad. It's kind of like eating seafood cocktail, but better with the creaminess of mayonnaise. I usually use canned seafood for this, well drained, but it's great with fresh if you have it. Great in the summer. Try it! Passive cook time is chill time.

Ingredients Nutrition


  1. Dissolve lemon jello in hot tomato juice.
  2. Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
  3. Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
  4. Add celery, scallions, green bell pepper, crab and shrimp.
  5. Pour into 9X13 glass dish.
  6. Chill until set, overnight is best.
  7. Before serving, "frost" with mayonnaise, or serve the mayo alongside.
  8. Enjoy!

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