Crab and avocado mousse

Yield: 6 servings

Measure Ingredient
2 tablespoons Unflavored gelatin
1 cup Vegetable or chicken stock
2 Avocados; peeled, pitted &
. diced into 1/2-inch chunks
1½ cup Crab meat
1 teaspoon Salt
½ teaspoon White pepper
⅛ teaspoon Ground nutmeg
2 tablespoons Madeira
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

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