Light and delicate in texture, this mousse gets its flavor punch from lemon juice, hot sauce, and dry mustard.
Oxmoor House JANUARY 2005
1. Sprinkle gelatin over cold water in a 1-cup liquid measuring cup; let stand 1 minute.
2. Combine gelatin mixture, milk, and next 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until gelatin dissolves (mixture may appear curdled). Add cheese, stirring until blended. Cover and chill until consistency of unbeaten egg white.
3. Flake crabmeat, removing any bits of shell. Fold crabmeat into gelatin mixture; spoon into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold. Serve with whole wheat crackers (crackers not included in analysis).
carbo rating: 2
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