| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mousse | 6 | Servings | |
INGREDIENTS
| —Crab Mousse— | ||
| 2 | Whole Gelatin Powder; Envelopes, Plain | |
| 1 | c | Clam Juice; Bottled |
| 1 | c | Chicken Broth |
| 3 | tb | Lemon Juice |
| 2 | tb | Cognac Or Brandy |
| 1 | pt | Sour Cream |
| 1/4 | ts | White Pepper |
| 1/8 | ts | Salt |
| 1 | ds | Nutmeg |
| 1 | tb | Onion; Grated |
| 6 1/2 | oz | Crab Meat; Canned |
| 3/4 | c | Celery; Finely Chopped |
| 2 | tb | Parsley; Minced |
| Salad Greens | ||
| sm | Cooked Shrimp |
INSTRUCTIONS
1. Combine gelatin and clam juice. 2. Stir over low heat until dissolved. 3. Stir in chicken broth, lemon juice, cognac, sour cream, pepper, salt, nutmeg and onion. 4. Blend thoroughly. 5. Chill until it begins to thicken. 6. Fold in crab meat, celery and parsley. 7. Turn into 1 1/2 quart mold. 8. chill until firm. Unmold and garnish with salad greens and shrimp. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <diane@keyway.net> on Nov 5, 1997
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