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Crab Mousse




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Crab Mousse

Vegetable cooking spray 1 Envelope unflavored gelatin

3 tb Skim milk

8 oz Neufchatel cheese, softened

8 oz Plain nonfat yogurt

1/2 lb Fresh lump crabmeat, drained

1 c Minced celery

1/3 c Sliced green onions

1 tb Lemon juice

1 ts Pepper

1/2 ts Prepared horseradish

Fresh radishes (optional) Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended. Remove yogurt mixture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mixture into prepared mold. Cover and chill until firm. to serve, unmold onto serving plate; garnish withfresh radishes, if desired. serve with melba toast.

Yeild: 4 cups.

Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds.

 

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