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Crab Mousse   CD  HD  English 30mins plus chilling

 

 

Serves 6    Cold  Seafood Shellfish Hors d'oeuvre Starter  Appetiser  Buffet  England  British  Europe  

 

 

Ingredients
175g/6oz White Crabmeat
175g/6oz tinned Consommé
The juice of half a Lemon
150m1/5fl.oz. Double Cream, whipped
Salt
1 teasp Worcestershire Sauce
½ teasp Tabasco Sauce
4 drops Red Food Colouring
15g/½ oz Powdered Gelatine
2 tbsp Warm Water
2 Egg Whites

Cucumber  and Lemon slices to garnish


Instructions

 

1. Place the consommé, crab and lemon juice into a food processor or blender and process until smooth. Set aside.

 

2.  Place the gelatine and warm water in a heatproof bowl, mix well and set over a saucepan of simmering water. Heat, stirring, until gelatine dissolves.

 

3.  Transfer the crab mixture to a bowl, then add the cream,  food colouring,  salt and sauces and mix well.

 

4. Pour in the dissolved gelatine in a steady stream whilst stirring constantly. Mix well and set aside. 

 

5. In a mixing bowl, whisk the egg whites stiffly then fold into the crab mixture. 

 

6. Turn the mixture into a lightly oiled soufflé dish and place in the refrigerator to set. 

 

7. To serve - garnish with very thin sliced of cucumber and lemon. Serve chilled.

 

 

  More Starter  Recipes  | Summer Recipes  | More Fish/Seafood Recipes 

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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