Crabmeat Mousse Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 3/4 Cup (16 tbs) | |
| 1/2 cup mayonnaise or salad dressing | ||
| 2 tablespoons minced fresh chives or freeze-dried chives | ||
| Teaspoons | 2 Tablespoon, minced | |
| Onion | 1 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Dash of hot sauce | ||
| Crabmeat | 1 pound, drained, flaked | |
| Whipping cream | 1 Cup (16 tbs), Whipped | |
Directions
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Let cool.
Stir in mayonnaise and next 7 ingredients.
Chill until the consistency of unbeaten egg white.
Spoon gelatin mixture into a large bowl; fold in crabmeat and whipped cream.
Spoon into a lightly oiled 6-cup mold.
Cover and chill until firm.
Unmold and serve with assorted crackers.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Let cool.
Stir in mayonnaise and next 7 ingredients.
Chill until the consistency of unbeaten egg white.
Spoon gelatin mixture into a large bowl; fold in crabmeat and whipped cream.
Spoon into a lightly oiled 6-cup mold.
Cover and chill until firm.
Unmold and serve with assorted crackers.
Chef
