|2 tablespoons||Unflavored gelatin|
|1 cup||Vegetable or chicken stock|
|2||Avocados; peeled, pitted &|
|. diced into 1/2-inch chunks|
|1½ cup||Crab meat|
|½ teaspoon||White pepper|
|⅛ teaspoon||Ground nutmeg|
|1½ cup||Sour cream|
|Cucumber slices for garnish|
Soften the gelatin in the stock in a saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature.
Pour ¼-cup of the gelatin mixture into a 4-cup chilled mold and place in the freezer until set, about 5 minutes.
Place the avocados in a work bowl. Add the crab meat, salt, pepper, nutmeg, Madeira, sour cream and the remaining gelatin stock mixture.
Mix well. Pour into the prepared mold. Chill at least 4 hours before unmolding. Garnish with sliced cucumbers before serving. Makes 10 buffet or 6 regular servings.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95