The Tuesday Bridge Club Crab Mousse

This was a childhood favorite which I knew would

be supper after the bridge club or church circle had

gone home. You’ll find that it is quite rich and is

best served as an appetizer with melba toast. This

was always presented in a fish-shaped mold with

a sliced, pimento-stuffed olive for an eye. It is

still delicious!

2 envelopes of unflavored gelatin

½ cup of white wine

½ cup of hot water

3 eight ounce packages of cream cheese

¼ cup of freshly squeezed lemon juice

1 teaspoon of lemon zest

1 teaspoon of sea salt

1 teaspoon of cayenne pepper

1 teaspoon of Worcestershire sauce

1 teaspoon of garlic powder

1 tablespoon of onion, grated

1 pound of lump crabmeat

Sliced pimento-stuffed olives

Fresh parsley, chopped

In a stainless steel mixing bowl, stir gelatin into wine

and let stand for a few minutes. Add hot water and

stir to dissolve. Add everything but the crabmeat and

garnish and beat with an electric mixer until smooth.

Stir in crabmeat gently and pour into an oiled mold.

Cover with plastic wrap and refrigerate overnight.