Crab cake terrine - knox

Yield: 1 Servings

Measure 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

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

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