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Jerk Wings with Ranch Dipping Sauce
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
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
