Crab Cake Terrine - Knox

Title:
Crab Cake Terrine - Knox

Yield:
1 Servings

Categories:
Spreads




Ingredients:





     2    Envelopes unflavored


          -gelatin; (envelope)


   1/2 c  Cold water


     1 c  Skim milk


   3/4 c  Fresh bread crumbs


     8 oz Plain low-fat yogurt


   1/2 c  Mayonnaise; reduced calorie


     3 tb Dijon mustard


     1 tb Worcestershire sauce


    12 oz Crab meat


   1/3 c  Green onion; finely chopped


   1/3 c  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 4-cup 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 recipelu-digest by Peg Baldassari 
on


 Mar 25, 1998