Crab Mousse

90 minutes Prep: 15 minutes Cook: 15 minutes

279 calories per serving view nutrition facts

4 cups suggest servings

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Ingredients

1	x	nonstick cooking spray
1	envelope	gelatin	unflavored
3	tablespoons	milk, skim
8	ounces	neufchatel cheese	softened
8	ounces	yogurt, non-fat	plain
1/2	pound	crab meat	drained
1	cup	celery	minced
1/3	cup	scallions, spring or green onions	sliced
1	tablespoon	lemon juice
1	teaspoon	black pepper
1/2	teaspoon	horseradish	prepared
1	x	radishes	fresh, optional

Directions

Coat a 4 cup mold with cooking spray; set aside.

Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute.

Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth.

Add yogurt, stirring until well blended.

Remove yogurt mixture from heat.

Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well.

Pour mixture into prepared mold.

Cover and chill until firm.

To serve, unmold onto serving plate; garnish with fresh radishes, if desired.

Serve with melba toast.

Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. To soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. Microwave, uncovered, at HIGH 15-20 seconds.

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Nutrition Facts

Serving Size 224g

Amount per Serving

Calories 279 47% of calories from fat

	% Daily Value*
Total Fat 15.0g	22%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 477mg	20%
Total Carbohydrate 15.0g	5%
Dietary Fiber 1.0g	3%
Sugars 13.0g
Protein 22.0g	44%

Vitamin A	17%		Vitamin C	11%
Calcium	22%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Top Round Aromatica

This is a great dish if you love black pepper. I also add a bag of defrosted pearl onions to the last 5 minutes of cooking time and I cook my meat longer since we like very well done meat. I have made this twice and the quality of the meat really makes a difference.

Reviewed by mogarraz