14 servings (serving size: 1/4 cup)

Light and delicate in texture, this mousse gets its flavor punch from lemon juice, hot sauce, and dry mustard.

How to Make It

Step 1

Sprinkle gelatin over cold water in a 1-cup liquid measuring cup; let stand 1 minute.

Step 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.

Step 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).

Step 4

carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook

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