Molded Crab Mousse
Makes 32 servings
|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|
|1/4||cup chili sauce|
|2||tablespoons fresh lemon juice|
|3||tablespoons cold water|
|1||tablespoon unflavored gelatin|
|Cucumber slices (optional)|
|Fresh dill sprigs (optional)|
- Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.
- Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.
- 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.
- 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.
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