Crab Mousse Recipes Recipezaar Recipe Cards

CRAB MOUSSE

Steps:

• 1. Dissolve gelatin in 3 tablespoons of warm water.
• 2. Heat cream of mushroom (condensed) in medium-size saucepan.
• 3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
• 4. Cool mixture.
• 5. Add remaining ingredients.
• 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
• 7. Chill until set (approximately 3 hours).
• 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
• 9. Garnish with fresh parsley annd serve with plain crachers.

CRAB MOUSSE

Steps:

• Heat mushroom soup and cream cheese, stir until smooth.
• Add gelatin to cold water and soften 5 minutes.
• Add gelatin mixture to soup mixture.
• Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
• Pour into 4-cup cold mold (oil or spray mold with Pam before).
• Chill overnight.
• Unmold onto serving plate and decorate with sprigs of parsley.
• Serve with crackers.

BAKED CRAB CAKES WITH AVOCADO MOUSSE

Steps:

• Preheat oven to 375 degrees F.
• Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
• Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
• Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
• Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

MOUSSE OF CRAB MEAT

Steps:

• Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
• Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
• Add one cup of the crab meat and continue blending until the mixture is smooth.
• Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
• Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
• Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
• Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
• Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.