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Crabmeat Mousse

A unique take on mousse featuring gelatin, sour cream, mayonnaise, lemon juice, chives, parsley, dill weed, crabmeat and Champagne Garlic Mustard.

Ingredients

  • 1 Tbsp. Gelatin, unflavored
  • 1/4 cup Cold water
  • 2/3 cup Sour cream
  • 1/2 cup Mayonnaise
  • 2 Tbsp. Robert Rothschild Farm Champagne Garlic Mustard
  • 1 Tbsp. Lemon juice
  • 4 Tbsp. Chives, finely chopped
  • 1 Tbsp. Parsley, finely chopped
  • 1/2 tsp. Dill weed
  • 8 oz. Crabmeat, cooked, flaked
  • Directions
    1. Soften gelatin in cold water. Heat until dissolved. In a large bowl stir remaining ingredients until blended. Place in 4 cup ring mold and refrigerate until firm. Serve on crackers.

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