Tomato Aspic - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon jello
1 c. hot water
3 c. tomato juice
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vinegar
juice of 1 lemon
3/4 c. chopped celery (half celery leaves)
3 Tbsp. onion, chopped fine
3 squirts Tabasco sauce
1 (6 oz.) can crab (optional)

Preparation

Dissolve jello in hot water and then add remaining ingredients.
Pour into individual molds or in 9 x 9-inch square pan. Refrigerate until set.