CRABMEAT MOUSSE

Ingredients :

8 oz (200 g) crabmeat, cartilage removed and flaked

Mayonnaise, the necessary amount

Juice of 1 lemon

1 tablespoon unflavored gelatin

2 hard boiled eggs, finely chopped

1 – 2 teaspoons ketchup or tomato paste

Mustard, to taste

Fresh yellow ají (chili)

1 teaspoon Worcestershire sauce

Salt

Pepper

Parsley sprigs

Preparation:

Combine crabmeat with the necessary amount of mayonnaise, mustard, ketchup, Worcestershire sauce, chopped eggs. Season with lemon juice, salt and pepper.
Soak gelatine in ¼ cup cold water for 2 minutes. Place over low heat until diluted. Cool and combine with crabmeat preparation.
Line 1 or 2 small bowl with plastic wrap and pour preparation. Cover and refrigerate until mousse sets.
To serve invert onto a plate and garnish with parsley sprigs. Serve with melba toasts or similar.

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