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CRAB MOUSSE Recipe | |
Appetizer | |
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Ingredients:
1 env. unflavored gelatin1/4 c. cold water 2 egg yolks, lightly beaten 1 tsp dry mustard 1/2 tsp salt 1/4 tsp paprika 1 c. milk 2 tbsp butter 3 tbsp lemon juice 1 lb. fresh lump crabmeat, drained
Directions:
Sprinkle gelatin over cold water in a 1 c. liquid measuring cup.Combine egg yolks and next 6 ingredients in heavy saucepan; cook over low heat, stirring constantly, until mixture thickens. Add gelatin mix, stirring until gelatin dissolves; chill until consistency of unbeaten egg white. Flake crabmeat, removing any bits of shell; gently fold crabmeat into gelatin mixture and spoon into a lightly oiled 3-cup mold. Cover and chill at least 8 hours. Unmold and serve with crackers. | |