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
1/2	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)

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.

Check out more recipes for Seafood