Crab and Cucumber Mousse
2 sheets leaf gelatine, soaked in 3 tbsp warm water
250g crab meat
1 tbsp lemon juice
1 tbsp tomato ketchup
Dash of Tabasco sauce
140ml double cream
Salt and freshly ground pepper
Cucumber slices to garnish
Peel the cucumber and chop very finely.
Place the gelatine in the water until softened.
Put the mayonnaise, gelatine, lemon juice, tomato ketchup, Tabasco sauce and salt and pepper in a food processor and blend for 15 seconds until smooth.
Add the cucumber and blend until smooth.
Whip the double cream until it stands in soft peaks then fold into the crab mixture with a metal spoon.
Spoon into 6-8 oiled ramekins and chill until set.
To serve dip the ramekins into hot water and turn out. Serve with salad leaves.