Crabmeat Mousse - cooking recipe

Ingredients

1 envelope unflavored gelatin
3 Tbsp. cold water
1/4 c. mayonnaise or salad dressing
2 Tbsp. lime juice
2 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh or frozen chives
1 Tbsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper
2 c. fresh lump crabmeat, drained
3/4 c. whipping cream, whipped
2 to 3 limes, thinly sliced
2 avocados, peeled and mashed
2 Tbsp. lime juice
1 Tbsp. chopped fresh or frozen chives
12 wonton wrappers (are available in the supermarket produce section and in Asian markets)
2 Tbsp. butter or margarine, melted
salt
24 medium shrimp, peeled and deveined
1/3 c. mayonnaise
2 tsp. soy sauce
3/4 tsp. grated fresh ginger
1/2 tsp. Oriental sesame oil
1/4 tsp. red pepper sauce
pinch of sugar
watercress

Preparation

Preheat oven to 375\u00b0.
Arrange wonton wrappers on cookie sheet. Brush both sides with butter.
Cut each wrapper diagonally into 4 triangles.
Bake 3 minutes.
Turn wrappers over and bake 3 to 4 minutes more until golden.
Cool on wire rack.
(Can be made ahead.
Store in airtight container up to 2 days.)