How To make 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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Tian of scallop and crab mousse - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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