Crab Meat Mousse

• 1 envelope unflavored gelatin
• 1/4 c. mayonnaise (at room temperature)
• 3 Tbsp. fresh lemon juice
• 3 Tbsp. fresh lime juice
• 1 Tbsp. fresh parsley
• 1 Tbsp. fresh chives
• 1 Tbsp. Dijon-style mustard
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 3/4 c. heavy cream
• 2 c. (about 3/4 lb.) crab meat
• 1/3 c. French dressing

1. In a heatproof bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
2. Set the bowl over a pan of simmering water and stir the mixture until the gelatin is dissolved.
3. In a bowl, whisk together the gelatin, mayonnaise, lime and lemon juices, parsley, chives, mustard, salt and white pepper. Stir in the cream and the crab meat.
4. Spoon the mousse into a buttered 1-quart ring mold and chill it, covered with plastic wrap, for at least 2 hours and up to 24 hours.
5. Run a thin knife around the edge of the mold.
6. Dip the mold briefly in hot water and invert the mousse onto a serving plate.
7. Pour dressing over the mold.

unflavored gelatin, mayonnaise, lemon juice, lime juice, fresh parsley, fresh chives, mustard, salt, white pepper, heavy cream, crab meat, french dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995685 (may not work)