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Heres Looking at You Kid Chicken Salad
Meat Appetizers can come in virtually any shape and size, but the reaction from friends and family is always delightful.
Molded Crab Mousse
Yield: Makes 32 servings
Ingredients:
2
cans (6 ounces each) crabmeat or 2 cups fresh shelled crabmeat
1
cup (4 ounces) shredded Colby cheese
1/2
cup finely chopped celery
1/4
cup finely chopped onion
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped green bell pepper
1
cup sour cream
1/2
cup mayonnaise
1/4
cup chili sauce
2
tablespoons fresh lemon juice
3
tablespoons cold water
1
tablespoon unflavored gelatin
Cucumber slices (optional)
Fresh dill sprigs (optional)
Preparation:
1.
Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.
2.
Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.
3.
Combine sour cream, mayonnaise, chili sauce and lemon juice in small bowl. Pour cold water into small saucepan; stir in gelatin. Cook over low heat, stirring constantly, until thoroughly dissolved. Stir quickly into sour cream mixture.
4.
Fold sour cream mixture into crab mixture; spoon into prepared mold. Cover with plastic wrap; refrigerate 3 hours or until set. Unmold onto serving platter. Garnish with cucumber slices and dill sprigs.
This recipe appears in:
Seafood
