Crabmeat Mousse

• 1 envelope unflavored gelatin
• 3 Tbsp. cold water
• 1/4 c. mayonnaise or salad dressing
• 2 Tbsp. lime juice
• 2 Tbsp. lemon juice
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh or frozen chives
• 1 Tbsp. prepared mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 c. fresh lump crabmeat, drained
• 3/4 c. whipping cream, whipped
• 2 to 3 limes, thinly sliced
• 2 avocados, peeled and mashed
• 2 Tbsp. lime juice
• 1 Tbsp. chopped fresh or frozen chives
• 12 wonton wrappers (are available in the supermarket produce section and in Asian markets)
• 2 Tbsp. butter or margarine, melted
• salt
• 24 medium shrimp, peeled and deveined
• 1/3 c. mayonnaise
• 2 tsp. soy sauce
• 3/4 tsp. grated fresh ginger
• 1/2 tsp. Oriental sesame oil
• 1/4 tsp. red pepper sauce
• pinch of sugar
• watercress

1. Preheat oven to 375u0b0.
2. Arrange wonton wrappers on cookie sheet. Brush both sides with butter.
3. Cut each wrapper diagonally into 4 triangles.
4. Bake 3 minutes.
5. Turn wrappers over and bake 3 to 4 minutes more until golden.
6. Cool on wire rack.
7. (Can be made ahead.
8. Store in airtight container up to 2 days.)

unflavored gelatin, cold water, mayonnaise, lime juice, lemon juice, parsley, chives, mustard, salt, pepper, fresh lump crabmeat, whipping cream, avocados, lime juice, chives, wonton wrappers, butter, salt, shrimp, mayonnaise, soy sauce, ginger, sesame oil, red pepper, sugar, watercress

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466972 (may not work)