Crabmeat Mousse

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Crabmeat Mousse

1 cup heavy cream
¼ cup mayonnaise
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced chives
1 tablespoon Dijon mustard
1 tablespoon gelatin
3 tablespoons cold water
2 cups crabmeat, shell pieces removed

Select a decorative gelatin mold such as a crab, ring or other shape, and lightly spray the inside with a vegetable spray. Do not use a spray with flour in it, such as those intended for baking.

In a small bowl, whip the heavy cream until just stiff. Do not over-whip or you will make butter.

In a large bowl, combine the mayonnaise, lime juice, lemon juice, parsley, chives and mustard.

In a small saucepan, combine the gelatin and the cold water, and heat gently to dissolve the gelatin.

Working quickly, combine the mayonnaise mixture with the gelatin. Fold in the crabmeat, and then gently fold in the whipped cream.  

Gently fill the mold with the crab mixture, smoothing the surface. Tap the mold sharply on the counter to settle the mix into the mold. Allow mousse to chill for at least an hour before unmolding onto a suitably sized serving platter or tray.

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