Crab Meat Mousse:
1 tablespoon gelatin
3 tablespoons cold water
¼ cup mayonnaise
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced chives
1 tablespoon Dijon mustard
¾ cup heavy cream
2 cups Blue Crab meat, picked free of shell
Select a decorative gelatin mold such as a crab, ring, or other shape and lightly spray the inside with a vegetable spray. Do not use one with flour in it such as a bakers spray
Whip the heavy cream until just stiff. Do not over whip or you will make butter.
Combine the mayonnaise, lime juice, lemon juice, parsley, chives, and mustard in a large bowl
Combine the gelatin and the cold water and heat gently to dissolve the gelatin.
Working quickly, combine the mayonnaise mix with the gelatin. Fold in the picked crab meat, and gently fold in the whipped cream.
Gently fill the mold(s) with the crab mixture, smoothing the surface. Tap the mold sharply on the counter to settle the mix into the mold. Allow to chill for at least an hour before unmolding onto a suitably sized serving platter or tray.