Crab Meat Mousse


1 Tbsp gelatine
3 Tbsp cold water
1/4 C mayonnaise
2 Tbsp each lime & lemon juice
1 Tbsp each parsley and chives, chopped
1 Tbsp prepared mustard
Salt and pepper to taste
2 C flaked cooked crab meat
3/4 C whipping cream, whipped
Slices of lime
2 avocados, mashed


Soften gelatine in cold water and dissolve in double boiler over hot water. Mix gelatine with mayonnaise, lime and lemon juice, parsley, chives, mustard, salt, and pepper to taste. Fold in crab meat and whipped cream. Pour mixture into buttered ring mould and chill until set. Unmold on serving dish. Garnish with slices of lime. Fill centre with mashed avocado and sprinkle with chopped chives.
May be prepared in individual moulds or served as an hors d'oeuvre.