Instructions: Sprinkle gelatin over water in a saucer. Meanwhile, heat crushed tomatoes in a saucepan. Stir softened gelatin into the tomatoes off the heat. Add onion, green pepper, Worcestershire sauce, Tabasco, vinegar or lemon juice, pepper, and salt. Mix thoroughly and pour into a 6-cup ring mold.

Refrigerate for several hours, or until thoroughly set. To serve, loosen the aspic by placing the mold briefly in a pan of hot water. Then turn it onto a serving plate, making sure it is centered. Re-refrigerate until it has set again. Toss the crabmeat with the mayonnaise and a bit of lemon juice, and heap into the middle of the aspic ring. The crabmeat salad should not be too seasoned because the aspic is very spicy.

Serves 6-8.

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