Tomato Aspic with Crab and Avocado – Fustini's Oils & Vinegars

Ingredients

• 2 packs of unflavored gelatin
• 2 cups cold tomato juice
• 1 1/2 cups boiling tomato juice
• juice of 1 lemon
• 2 tablespoons Fustini's Sicilian Lemon balsamic
• 2 tablespoons honey
• 1 tablespoon Fustini's 18-Year Traditional balsamic
• dash Farm-Style Sriracha
• 2 avocados, peeled, pitted, and sliced
• drizzle of Fustini's Persian Lime olive oil
• 4 Roma tomatoes, peeled, seeded, julienne cut
• 1 celery stalk, small dice
• 3 green onions, sliced thin
• 1 jalapeno, minced
• pinch Old Bay Seasoning
• 1/2 cup mayonnaise
• splash Fustini's Sicilian Lemon balsamic
• 1 pound cooked Blue Crab Meat, jumbo or lump