Asparagus and Crab Mousse
|Canned asparagus||340 Gram (1 Can)|
|Canned crabmeat||170 Gram (1 Can)|
|Chicken stock/Fish stock||2⁄3 Cup (10.67 tbs) (Approximately)|
|Butter||1 Ounce (30 Gram)|
|Plain flour||1⁄4 Cup (4 tbs)|
|Dry white wine||3 Tablespoon|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Cream||2⁄3 Cup (10.67 tbs), lightly whipped|
|Lemon slices/Whole prawns||4 (To Garnish)|
Drain arid reserve the liquid from the asparagus and crabmeat, adding sufficient stock to make 1 1/4 cups.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, for 2 minutes.
Roughly chop the asparagus and flake the crabmeat.
Fold into the sauce.
Dissolve the gelatine in the wine over low heat, then stir into the asparagus mixture.
Fold in the mayonnaise and cream.
Spoon the mixture into an 18 cm (7 inch) round tin or mould and chill until set.
Turn out onto a serving dish and garnish with lemon slices or whole prawns.