Crab Mousse Recipe
Ingredients
| Crab meat | 1 Pound, prepared | |
| Cream cheese | 6 Ounce | |
| Mayonnaise | 1/4 Pint | |
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Cold water | 1/4 Pint (For the Lemon Aspic:) | |
| Gelatine | 1/2 Ounce, powdered (For the Lemon Aspic:) | |
| Lemon juice | 1 Tablespoon (For the Lemon Aspic:) | |
| Wine vinegar | 1 Tablespoon (For the Lemon Aspic:) | |
| Cucumber | 1/2 , thinly sliced (For the Lemon Aspic:) |
Directions
GETTING READY
1. In a mixing bowl, combine the brown and white crab meat removing bone or sinews if any.
2. In a saucepan, soak the gelatin in cold water for 5 minutes.
MAKING
3. Make the lemon aspic by heating the soaked gelatin on a low flame, stirring until the gelatin completely dissolves.
4. Take pan off the heat and stir in lemon juice and vinegar.
5. To the crab meat, add cream cheese and mayonnaise and beat with a wooden spoon until smooth.
6. Season the mixture according to taste.
7. Reserving 2 tablespoons of the lemon aspic in the pan, pour the remaining into the crab mixture, beating to mix thoroughly.
8. Turn the mousse mixtur into a 1 1/2-pint (1-litre) soufflé mold or serving dish.
9. Top with a layer of thinly sliced cucumber slices, arranged in a neat overlapping manner.
10. Soften the reserved aspic by reheating.
11. Pour and spread it evenly over the cucumber slices.
12. Place the mold in the refrigerator to set and chill the mousse before serving.
SERVING
13. Unmold the mousse on a platter lined with lettuce if you like.
14. Slice and serve cold with lemon wedges to squeeze.
1. In a mixing bowl, combine the brown and white crab meat removing bone or sinews if any.
2. In a saucepan, soak the gelatin in cold water for 5 minutes.
MAKING
3. Make the lemon aspic by heating the soaked gelatin on a low flame, stirring until the gelatin completely dissolves.
4. Take pan off the heat and stir in lemon juice and vinegar.
5. To the crab meat, add cream cheese and mayonnaise and beat with a wooden spoon until smooth.
6. Season the mixture according to taste.
7. Reserving 2 tablespoons of the lemon aspic in the pan, pour the remaining into the crab mixture, beating to mix thoroughly.
8. Turn the mousse mixtur into a 1 1/2-pint (1-litre) soufflé mold or serving dish.
9. Top with a layer of thinly sliced cucumber slices, arranged in a neat overlapping manner.
10. Soften the reserved aspic by reheating.
11. Pour and spread it evenly over the cucumber slices.
12. Place the mold in the refrigerator to set and chill the mousse before serving.
SERVING
13. Unmold the mousse on a platter lined with lettuce if you like.
14. Slice and serve cold with lemon wedges to squeeze.
Chef
