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Molded Crab Mousse




Source of Recipe


the Editors of Publications International, Ltd.


Recipe Introduction


Please copy/paste the following text to properly cite this HowStuffWorks article:
the Editors of Publications International, Ltd.. "Molded Crab Mousse" 31 August 2006. HowStuffWorks.com. 16 February 2011.


List of Ingredients







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YIELD 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)





Recipe



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.