Crab Mousse Recipe
Ingredients
1 1/4 cups aspic
1 1/2 X 1-inch cubes Parmesan cheese
1/2 lb fresh or frozen crabmeat
2 eggs, separated
1 tablespoon dry sherry
grated rind and juice of 1 lemon
1 teaspoon tomato catsup
4 drops Tabasco sauce
GARNISH
2 hard-cooked eggs
a sprig of parsley
Directions
Make the aspic with unflavored gelatin and leave until cool and just setting.
Grate the cheese .
Chop the crabmeat finely .
Add the aspic jelly, egg yolks, sherry, lemon rind and juice, cheese, catsup and Tabasco sauce.
Continue processing until smooth and creamy.
Pour into a bowl and leave until just beginning to set.
Beat the egg whites until very stiff and fold into the mixture.
Put into a serving dish and chill for 2 hours.
Cut the hard-cooked eggs into pieces and chop finely with the parsley .
Just before serving, sprinkle the egg mixture on the surface of the mousse.
Serve with thin brown bread and butter
Grate the cheese .
Chop the crabmeat finely .
Add the aspic jelly, egg yolks, sherry, lemon rind and juice, cheese, catsup and Tabasco sauce.
Continue processing until smooth and creamy.
Pour into a bowl and leave until just beginning to set.
Beat the egg whites until very stiff and fold into the mixture.
Put into a serving dish and chill for 2 hours.
Cut the hard-cooked eggs into pieces and chop finely with the parsley .
Just before serving, sprinkle the egg mixture on the surface of the mousse.
Serve with thin brown bread and butter
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