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Crabmeat Mousse



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Red Crab on a Kelp Plant, Close View
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Crabmeat Mousse

The Silver Palate
Good Times Cookbook

by Julee Rosso and Sheila Lukins
with Sarah Leah Chase,
1985, Workman Publishing

12 generous appetizer portions

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
2 tablespoons finely snipped fresh or
freeze-dried chives
2 tablespoons finely chopped fresh dill
1 tablespoon grated onion
1 tablespoon fresh lemon juice
Dash Tabasco sauce
1/4 teaspoon sweet paprika
1 teaspoon salt
2 cups flaked lump crabmeat,
picked over for shells
1 cup heavy or whipping cream
Fresh dill sprigs (garnish)

1. Soften the gelatin in cold water in a large mixing bowl for 3 minutes.
Stir in the boiling water and slowly whisk until the gelatin dissolves.
Cool to room temperature.
2. Add the mayonnaise, chives, chopped dill, onion, lemon juice, Tabasco, paprika, and salt and whisk until completely blended. Refrigerate until
slightly thickened, about 20 minutes.
3. Fold the crabmeat into the gelatin mixture. Whip the cream in a separate bowl until it forms soft peaks and fold gently into the crab mixture.
4. Remove the mixture into a medium-size bowl or decorative 6- to 8-cup mold. Refrigerate covered at least 4 hours.
5. Unmold the mousse onto a serving platter and garnish with dill sprigs. Serve with black bread or crackers, or spoon in ripe avocado halves
and serve as a first course.

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