|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This no-cook Crabmeat Mousse Recipe is from "The Silver Palate Good Times Cookbook" by Julee Rosso & Sheila Lukins (Workman Publishing). The appetizer is flavored with onion, chives, dill, and lemon juice and is so delicious, your guests will beg for the recipe. The mousse requires at least 4 hours of refrigeration before serving, so plan ahead.
Recipe reprinted with permission from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing).
- 1 (.25-ounce) envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup boiling water
- 1/2 cup Hellmann's mayonnaise
- 2 tablespoons finely snipped fresh chives (freeze-dried chives also will work)
- 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 cream (36 to 40% milk fat) or whipping cream (30 to 36% milk fat)
- Garnish: fresh dill sprigs
Gather the ingredients.
In a large mixing bowl, soften the .25-ounce packet of unflavored gelatin in 1/4 cup cold water for 3 minutes. Stir in 1/2 cup boiling water and slowly whisk until the gelatin dissolves. Cool to room temperature.
Add mayonnaise, finely snipped fresh chives, finely chopped fresh dill, grated onion, lemon juice, a dash of Tabasco sauce, paprika and salt, and whisk until completely blended. Refrigerate until slightly thickened, about 20 minutes.
Fold 2 cups picked-over lump crabmeat into the gelatin mixture. In a separate small bowl, whip cream until it forms soft peaks and gently fold into the crab mixture. Transfer the mixture to a medium-size bowl or decorative 6- to 8-cup mold. Refrigerate covered at least 4 hours.