Crab Meat Mousse

1. 1

   In a heatproof bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.

2. 2

   Set the bowl over a pan of simmering water and stir the mixture until the gelatin is dissolved.

3. 3

   In a bowl, whisk together the gelatin, mayonnaise, lime and lemon juices, parsley, chives, mustard, salt and white pepper. Stir in the cream and the crab meat.

4. 4

   Spoon the mousse into a buttered 1-quart ring mold and chill it, covered with plastic wrap, for at least 2 hours and up to 24 hours.

5. 5

   Run a thin knife around the edge of the mold.

6. 6

   Dip the mold briefly in hot water and invert the mousse onto a serving plate.

7. 7

   Pour dressing over the mold.

* Per serving · 4 servings · Values may vary.

No additional tips available.