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Crabmeat Lagniappe with Tequila Tomatoes Recipe

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This recipe for Crabmeat Lagniappe with Tequila Tomatoes is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup (10 ¼ oz)
6 ounces of cream cheese
2 tablespoons unflavored gelatin
6 tablespoons white wine
1 cup chopped green onions
1 cup green onions, chopped
1 cup celery, chopped
1 lb crabmeat (3 cans)
1 cup mayonnaise
2 teaspoons Tabasco sauce
3 teaspoons seasoned salt
2 tablespoons lemon juice
½ teaspoon pepper
2 large limes
Directions:
Directions:
In a double boiler, heat the soup. Add the cream cheese and whisk until well blended. Add the gelatin, which has been dissolved in the wine, whisk until well blended. Add the remaining ingredients, except the 2 limes, pour into a bundt pan that has been well greased with mayonnaise. Refrigerate overnight. Unmold and fill the center with Tequila Tomatoes.

Tequila Tomatoes:
Take cherry tomatoes and pierce each one several times with a toothpick. Place into a large ziplock bag. Slice 2 limes (big ones) very thin and add to tomatoes in the ziplock. Pour in enough tequila to cover, seal and refrigerate over night. Pour off tequila (save for Bloody Marys), fill center of crabmeat with tomatoes and limes. Serve with a dish of Kosher salt on the side.

Yield: 3 quarts or 12 cups

 

 

 

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