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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  



175g/6oz White Crabmeat
175g/6oz tinned Consommé
The juice of half a Lemon
150m1/5fl.oz. Double Cream, whipped
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



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.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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