Royal Crown Mold of Crab meat Mouse
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Source: Carme Engel
| Crab meat Mousse | |
| 1 package (1 tablespoon) | unflavored gelatin |
| ¼ cup | cold water |
| 2/3 cup | sour cream |
| ½ cup | mayonnaise |
| 4 tablespoons | lemon juice |
| 4 tablespoon | chives, finely chopped |
| 1 tablespoon | parsley, finely chopped |
| 2 teaspoons | Dijon mustard |
| ½ teaspoon | dried dill weed |
| ½ pound | crab meat, cooked and picked over for shell |
| salt to taste | |
| Garnish | |
| green onion, frills | |
| cherry tomatoes | |
| lemon slices | |
| parsley, minced | |
In a metal measuring cup, soften gelatin in cold water. Place measuring cup in a pan with simmering water until gelatin is dissolved. In a large bowl, add sour cream, mayonnaise, lemon juice, chives, parsley, Dijon mustard, dill weed, and crab meat; stir. Add the dissolved gelatin and stir until blended.
Place mixture into a 4 cup ring mold and refrigerate until firm. Unmold onto a lovely footed platter and decorate with green onion frills, cherry tomatoes and lemon slices sprinkled with parsley.
For those special luncheons enjoy this salad-from Carme Engel.
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