Molded Crab Mousse
the Editors of Publications International, Ltd.
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
- 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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