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
    Parsley sprigs


Combine crabmeat with the necessary amount of mayonnaise, mustard, ketchup, Worcestershire sauce, chopped eggs. Season with lemon juice, salt and pepper.
Soak gelatine in Ľ 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.