Crab Mousse

Attention raw egg white! Chop the shrimps very finely in an electric chopper or with a kitchen knife (if necessary, pass through a sieve). Separate the egg yolks from the egg whites. Add the egg yolks to the crab puree form. Season with salt, pepper and lemon zest.

Rinse the chives after they have cooled, dry them and mix them with the fresh cream into the crab puree, except for 1 tsp. of the chives (garnish).

Soak the gelatin as directed, squeeze well, shape into a ladle and hold it in boiling water until the gelatin is dissolved. Immediately stir into the mixture. Whip the egg whites to stiff peaks and fold into the mixture.

Place the crab mousse in the refrigerator for at least 30 minutes.

Using a tablespoon dipped in water, cut out dumplings and divide evenly between two plates. Garnish with the remaining chives and dill.

Serve with freshly toasted white bread and a light white wine.

Note: a little bland. Be sure to use *good* crab, add a little dill to the mousse.

Our tip: fresh chives are much more aromatic than dried!

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