Crab Mousse

Name: Crab Mousse
Ingredients: 2 teaspoons unflavored gelatin; 1/4 cup cold water; 1 cup fat-free milk; 3 tablespoons fresh lemon juice; 1 tablespoon grated onion; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/4 teaspoon hot sauce; 1 (8-ounce) package light cream cheese, softened; 8 ounces fresh crabmeat, drained; Cooking spray

12 ingredients

4 steps

Ingredients

2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup fat-free milk
3 tablespoons fresh lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon hot sauce
1 (8-ounce) package light cream cheese, softened
8 ounces fresh crabmeat, drained
Cooking spray

Directions

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).
4

carbo rating: 2