CRAB MOUSSE Recipe

1 env. unflavored gelatin
1/4 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

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.