Prep Time: 15 minutes
Ingredients:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/2 cup Hellmann'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 cooked lump crabmeat, picked over for shells
- 1 cup heavy or whipping cream
- Fresh dill sprigs (garnish)
Preparation:
Soften the gelatin in the 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.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.
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. Remove the mixture into a medium-size bowl or decorative 6- to 8-cup mold. Refrigerate covered at least 4 hours.
Unmold the mousse onto a serving platter and garnish with dill sprigs. Serve with black bread or crackers, or spoon into ripe avocado halves and serve as a first course.
Yield: 12 generous appetizer portions
Recipe Source: Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
