Party Seafood Terrine

• 2 cups shrimp, boiled and chopped
• 2 cups crab claw meat
• 1 cup mayonnaise (or use reduced fat mayo)
• 1/2 cup light sour cream
• 1 tablespoon garlic, finely chopped
• 1/4 cup parsley, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup yellow bell pepper, finely chopped
• 1 tablespoon lemon juice
• 1/2 ounce sherry wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon louisiana hot sauce (or to taste)
• 1 teaspoon salt (or to taste)
• 2 (1/4 ounce) packages unflavored gelatin, dissolved in
• 1/4 cup warm water
• 2 tablespoons cracked black pepper

1. Pick through crabmeat to remove any shells.
2. In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
3. Remove from mold and garnish with French bread or garlic croutons.
4. NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
5. Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
6. Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

shrimp, crab claw, mayonnaise, light sour cream, garlic, parsley, red bell pepper, yellow bell pepper, lemon juice, sherry wine, worcestershire sauce, hot sauce, salt, unflavored gelatin, water, cracked black pepper

Taken from www.food.com/recipe/party-seafood-terrine-417974 (may not work)