Crabmeat Mousse

Ingredients

• 1 envelope unflavored gelatin
• 3 Tbsp cold water
• 14 c mayonnaise or salad dressing
• 2 Tbsp lime juice
• 2 Tbsp lemon juice
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh or frozen chives
• 1 Tbsp prepared mustard
• 14 tsp salt
• 14 tsp pepper
• 2 c fresh lump crabmeat drained
• 34 c whipping cream whipped
• 2 to 3 limes thinly sliced
• 2 avocados peeled and mashed
• 2 Tbsp lime juice
• 1 Tbsp chopped fresh or frozen chives
• 12 wonton wrappers are available in the supermarket produce section and in Asian markets
• 2 Tbsp butter or margarine melted
• salt
• 24 medium shrimp peeled and deveined
• 13 c mayonnaise
• 2 tsp soy sauce
• 34 tsp grated fresh ginger
• 12 tsp Oriental sesame oil
• 14 tsp red pepper sauce
• pinch of sugar
• watercress

Directions

1. Preheat oven to 375
2. Arrange wonton wrappers on cookie sheet Brush both sides with butter
3. Cut each wrapper diagonally into 4 triangles
4. Bake 3 minutes
5. Turn wrappers over and bake 3 to 4 minutes more until golden
6. Cool on wire rack
7. Can be made ahead
8. Store in airtight container up to 2 days