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Serves/Makes: 2 - 3

Ingredients:

• 2 (6-ounce / 170-mL each) cans crab meat, drained and flaked
• 2 packs ( 2 tablespoons / 30 mL) unflavoured gelatin
• 1/4 cup (60 mL) cold water
• 1/2 cup (125 mL) tomato juice
• 2 tablespoons (30 mL) lemon juice
• 2 teaspoons (10 mL) chopped fresh chives
• 2 tablespoons (30 mL) mayonnaise
• 1 tablespoon (15 mL) freshly chopped parsley
• 2 tablespoons (30 mL) chopped pimentos
• 1/2 teaspoon (2.5 mL) salt
• Dash of pepper
• 1/2 cup (125 mL) evaporated milk (2% m.s.g.), chilled
• 1 boiled small shrimp (optional)
• Parsley sprigs (optional)

How to cook:

• In saucepan, sprinkle gelatin over cold water.
• Transfer over low heat stir constantly until gelatin is dissolved.
• Combine crab meat, tomato juice, lemon juice, mayonnaise, pimentos, chopped chives and parsley.
• Stir in dissolved gelatine salt and pepper.
• Whip cold evaporated milk until peaks form.
• Fold milk into crab meat mixture turn into a 4-cup (1-L) mould.
• Chill until set.
• Unmould onto a serving plate.
• A small shrimp and parsley sprigs add that special touch.

Note:

The Royal Crab Mousse recipe is a great idea for appetizer.

This recipe for Royal Crab Mousse serves/makes: 2 - 3

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Main Ingredient: Crab
Preparation Method: Aspic/Chilled