Crab Meat Mousse - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. mayonnaise (at room temperature)
3 Tbsp. fresh lemon juice
3 Tbsp. fresh lime juice
1 Tbsp. fresh parsley
1 Tbsp. fresh chives
1 Tbsp. Dijon-style mustard
1/4 tsp. salt
1/4 tsp. white pepper
3/4 c. heavy cream
2 c. (about 3/4 lb.) crab meat
1/3 c. French dressing

Preparation

In a heatproof bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
Set the bowl over a pan of simmering water and stir the mixture until the gelatin is dissolved.
In a bowl, whisk together the gelatin, mayonnaise, lime and lemon juices, parsley, chives, mustard, salt and white pepper. Stir in the cream and the crab meat.
Spoon the mousse into a buttered 1-quart ring mold and chill it, covered with plastic wrap, for at least 2 hours and up to 24 hours.
Run a thin knife around the edge of the mold.
Dip the mold briefly in hot water and invert the mousse onto a serving plate.
Pour dressing over the mold.