¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon prepared mustard
1½ cups cooked, flaked crab meat
Stir gelatine into the cold skim milk to soften. Add the softened gelatine to the very hot skim milk and stir until thoroughly dissolved. Combine egg yolks, salt, and paprika; slowly add the hot mixture. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Cool 10 minutes. Stir in lemon juice, mustard, and crab meat. Turn into one large mold (3-4 cup). Chill until firm.
VARIATION:
Use 1½ cups tuna or other fish instead of crab meat.
1 Serving Equals 2 Meat Choices plus ½ Milk Choice
SALMON IN TOMATO ASPIC
6 Servings
1 Serving Equals 1½ Meat Choices
1 envelope Knox Unflavored Gelatine