* Exported from MasterCook *

CRABMEAT MOUSSE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : 0-5G Low Carb Regional Asian
Savoury Mouse/Mould Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
2 tbsp chives -- finely snipped
2 tbsp fresh dill -- finely chopped
1 tbsp grated onion
1 tbsp fresh lemon juice
1 dash Tabasco sauce
1/4 tsp paprika
1 tsp salt
2 cups crabmeat
1 cup whipping cream
Fresh dill sprigs (garnish)

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, 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.

12 generous appetizer portions



Cuisine:
"Asian"












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Per Serving (excluding unknown items): 182 Calories; 15g Fat (73.7% calories from fat); 5g Protein; 7g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0