Crab and avocado mousse
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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