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Crabmeat Mousse Recipe

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This recipe for Crabmeat Mousse is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellmanns mayo
2 Tbsp. finely snipped fresh or freeze dried chives
2 Tbsp. finely chopped fresh dill
1 Tbsp. grated onion
1 Tbsp. fresh lemon juice
Dash tobasco sauce
1/4 tsp. sweet paprika
1 tsp. salt
2 cups flaked lump crabmeat, picked over for shells
1 cup heavy of whipping cream
Fresh dill sprigs (garnish)
Directions:
Directions:
Soften the Gelatin in the cold water in a large mixing bowl for 3 mins. Stir in the boiling water and slowly whisk until gelatin dissolves. Cool to room temperature. Add the mayo, chives, chopped dill, onion, lemon juice, Tobasco, paprika and salt and whisk until completely blended. Refrigerate until slightly thickened, about 20 mins. Fold the crabmeat into the gelatin mixture. Whip the cream in a seperate bowl until it forms soft peaks and fold gently into the crab mixture. Remove mixture into a medium size bowl and refrigerate covered for at least 4 hours. unmold the mousse onto a serving platter and garnish with dill sprigs. Serve with black bread or crackers or spoon into ripe avacado halves and serve as a first course

 

 

 

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