Ingredients
- 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
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.
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Submitted 6/13/05.
Source: Southern Living 1994
Submitted By: Ruth Burbage
burbage@pell.net
CRAB MOUSSE