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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 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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