| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Shrimp |
12 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/3 |
c |
Cold water |
| 10 |
oz |
Tomatoes, pureed |
| 8 |
oz |
Cream cheese |
| 1 |
c |
Mayonnaise |
| 3/4 |
c |
Celery, finely chopped |
| 1/2 |
ts |
Lemon juice |
| 1 1/2 |
c |
Crab and shrimp, cooked and chopped |
| 1 |
ds |
Salt |
| 1 |
ds |
Tabasco sauce |
INSTRUCTIONS
Soften the gelatin in the cold water. Bring tomatoes to a boil, reduce
heat, and slowly whisk in gelatin water mixture. Add cream cheese and stir
until melted. Remove from heat and cool to room temperature. Whisk in
mayonnaise, onion, celery, salt, Tabasco, and lemon juice. Stir to blend
completely. Refrigerate for about 15 minutes, then fold in crab and shrimp.
Transfer mixture to a serving bowl or decorate mold and refrigerate
overnight. A fish mold is ideal for this mousse. For decoration, use olives
for the eyes, fresh parsley or fresh dillweed for eyebrows, sliced almonds
for scales, and pimiento strips on the tailfin. Serve with cracker,
cocktail toasts, or with slices of dark rye or pumpernickel.
Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MC-Recipe
Digest V1 #620 by Terry Pogue <tpogue@idsonline.com> on May 25, 1997
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