Crab cake terrine - knox
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes unflavored gelatin; (envelope) | |
| ½ | cup | Cold water |
| 1 | cup | Skim milk |
| ¾ | cup | Fresh bread crumbs |
| 8 | ounces | Plain low-fat yogurt |
| ½ | cup | Mayonnaise; reduced calorie |
| 3 | tablespoons | Dijon mustard |
| 1 | tablespoon | Worcestershire sauce |
| 12 | ounces | Crab meat |
| ⅓ | cup | Green onion; finely chopped |
| ⅓ | cup | Red pepper; finely chopped |
Directions
In small saucepan sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In medium bowl, combine milk with bread crumbs. Stir in yogurt, mayonnaise, mustard and Worcestershire sauce. Slowly drizzle in gelatine mixture, stirring constrantly until blended. Fold in crab meat, green onions and red pepper. Pour into 4-cup terrine mold or 7½" x 2 ¼" loaf pan; chill until firm, about3 hours. Serve with assorted crackers. Makes 4 cups.
Recipe by: Knox
Posted to recipelu-digest by Peg Baldassari <Baldassari@...> on Mar 25, 1998