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Ingredientes
- 1 env unflavored gelatin
- 1/3 c. Cool water
- 10 ounce Tomatoes, pureed
- 8 ounce Cream cheese
- 1 c. Mayonnaise
- 3/4 c. Celery, finely minced
- 1/2 tsp Lemon juice
- 1Â 1/2 c. Crab and shrimp, cooked and minced
- 1 dsh Salt
- 1 dsh Tabasco sauce
Direcciones
- Soften the gelatin in the cool water. Bring tomatoes to a boil, reduce heat, and slowly whisk in gelatin water mix. Add in cream cheese and stir till melted. Remove from heat and cold to room temperature. Whisk in mayonnaise, onion, celery, salt, Tabasco, and lemon juice. Stir to blend completely. Chill for about 15 min, then mix in crab and shrimp.
- Transfer mix to a serving bowl or possibly decorate mold and chill overnight. A fish mold is ideal for this mousse. For decoration, use olives for the eyes, fresh parsley or possibly fresh dillweed for eyebrows, sliced almonds for scales, and pimiento strips on the tailfin. Serve with cracker, cocktail toasts, or possibly with slices of dark rye or possibly pumpernickel.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 196 | 84% |
| Total Fat 22.2g | 28% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 426mg | 18% |
| Potassium 155mg | 4% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.74g | 1% |
| Protein 6.8g | 11% |
