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   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.
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