Seafood Aspic

Chef PotPie's Note:

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.

• Total Time: 240 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 240 hrs

Ingredients:

Servings: 12

• 1 (1⁄16; ounce) package lemon Jell-O gelatin
• 2 cups tomato juice , heated till hot
• 0.333 (¼ ounce) package unflavored gelatin
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon horseradish
• 1 cup celery , chopped
• 1 cup scallion , chopped
• ½ cup green bell pepper , chopped
• 1 cup crabmeat (may used canned)
• 1 cup baby shrimp (may use canned)
• 1 cup mayonnaise , for frosting (to your taste)

Directions:

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!