Recipe - Crab Cake Terrine - Knox

2 Envelopes unflavored
gelatin; (envelope)
One half cup Cold water
1 cup Skim milk
Three fourths cup Fresh bread crumbs
8 ounce Plain lowfat yogurt
One half cup Mayonnaise; reduced calorie
3 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
12 ounce Crab meat
1/3 cup Green onion; finely chopped
1/3 cup Red pepper; finely chopped

In small saucepan sprinkle unflavored gelatin over cold water; let stand 1
minute. Stir over low heat until gelatine is completely dissolved, about 3
minutes. In medium bowl, combine milk with bread crumbs. Stir in yogurt,
mayonnaise, mustard and Worcestershire sauce. Slowly drizzle in gelatine
mixture, stirring constrantly until blended. Fold in crab meat, green
onions and red pepper. Pour into 4cup terrine mold or 7 1/2" x 2 1/4" loaf
pan; chill until firm, about3 hours. Serve with assorted crackers. Makes 4
cups.

Recipe by: Knox

Posted to recipeludigest by Peg Baldassari Baldassari@compuserve.com on
Mar 25, 1998