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–+ servings
Tomato Aspic
Tomato Aspic is a savory gelatin salad popular in mid-20th century American cooking, often served at luncheons, Sunday suppers, or holiday tables. This dish combines tomato soup with lemon gelatin for structure, mayonnaise for creaminess, and fresh ingredients like celery, peppers, and crab meat for texture and flavor. The addition of hard-boiled eggs makes it more substantial, turning it into a centerpiece dish rather than a side. While it may seem unusual by today’s standards, Tomato Aspic embodies a nostalgic, retro charm that represents an era of creative gelatin cookery, blending vegetables and seafood into a refreshing, chilled presentation.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Salad
Cuisine American
Servings 8
Calories 270 kcal

Ingredients
  

  • 1 can can Campbell’s tomato soup (10.5 oz)
  • 3 oz cream cheese (softened)
  • 3 oz lemon gelatin
  • 1 cup mayonnaise (Blue Ribbon suggested)
  • 6 green onions (minced)
  • 1 green pepper (chopped)
  • 2 cans crab meat
  • 2 bunches celery (diced)
  • 6 hard-boiled eggs (chopped)

Instructions
 

Step 1: Dissolve Gelatin

  • Prepare lemon gelatin according to package directions but reduce water slightly to ensure a firmer set.

Step 2: Combine Tomato and Cream Cheese

  • Heat tomato soup gently and blend with cream cheese until smooth. Allow to cool slightly.

Step 3: Mix Base

  • Stir the cooled soup mixture into the gelatin. Add mayonnaise and blend until smooth.

Step 4: Fold in Vegetables & Crab

  • Add minced green onions, chopped green pepper, diced celery, and crab meat. Stir well.

Step 5: Add Eggs

  • Fold in chopped hard-boiled eggs.

Step 6: Chill to Set

  • Pour mixture into a mold or glass dish. Chill for 4–6 hours or until firm.

Step 7: Serve

  • Unmold carefully onto a serving platter and garnish with lettuce or parsley if desired.

Tips

  • Chill in a decorative mold for a classic retro presentation
  • Lightly oil mold before filling for easier unmolding
  • Substitute shrimp or tuna for crab if desired
  • Add finely chopped onion for more bite
  • Reduce mayonnaise for lighter texture
  • Use unflavored gelatin for less sweetness and stronger tomato taste
  • Garnish with parsley, lemon slices, or stuffed olives
  • Serve on lettuce leaves for vintage buffet style
  • For spicier version, add Tabasco or horseradish
  • Use small molds for individual plated salads

Nutrition

Calories: 270kcalCarbohydrates: 9gProtein: 14gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3.5gCholesterol: 160mgSodium: 720mgPotassium: 410mgFiber: 2gSugar: 6gVitamin A: 950IUVitamin C: 16mgCalcium: 60mgIron: 1.9mg
Keyword 1950s recipe, cold salad, crab salad, holiday buffet, luncheon dish, molded salad, retro recipe, savory gelatin, tomato aspic, vintage salad
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