Molded Crab Mousse

This recipe makes 32 servings.

Ingredients:

• 2 cans (6 ounces each) crabmeat or 2 cups fresh shelled crabmeat
• 1 cup (4 ounces) shredded Colby cheese
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold water
• 1 tablespoon unflavored gelatin
• Cucumber slices (optional)
• Fresh dill sprigs (optional)

Method:

1. Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.
2. Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.
3. Combine sour cream, mayonnaise, chili sauce and lemon juice in small bowl. Pour cold water into small saucepan; stir in gelatin. Cook over low heat, stirring constantly, until thoroughly dissolved. Stir quickly into sour cream mixture.
4. Fold sour cream mixture into crab mixture; spoon into prepared mold. Cover with plastic wrap; refrigerate 3 hours or until set. Unmold onto serving platter. Garnish with cucumber slices and dill sprigs.