Best 7 Mousse Of Crab Meat Recipes

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.

RYE CRUSTED STRIPED BASS WITH LOBSTER CRABMEAT MOUSSE, SALSIFY PUREE AND ZINFANDEL SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Use a rolling pin to roll each slice of rye bread as thin as possible.
• Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
• Serve with Salsify Puree and Zinfandel Sauce.
• Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab. Fold in salt, pepper and tarragon. Refrigerate until ready to serve.
• In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
• Preheat oven to 350 degrees F.
• Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
• In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.

CRAB MOUSSE

Steps:

• mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab.
• spoon into endive spears or onto crackers.
• you may use a pastry bag if desired.

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.

AVOCADO AND CRAB MEAT MOUSSE

Steps:

• Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
• In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
• Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
• Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
• Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
• Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
• Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).

CRAB MOUSSE

Steps:

• 1. Grease a 3 cup seafood mold (or a bowl). Combine soup, cream cheese and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.
• 2. Stir well to make sure the gelatin is completely dissolved and there are no lumps.
• 3. Add the crabmeat, celery, scallions, lemon juice, worcestershire sauce and seasoned salt. Stir gently but thoroughly.
• 4. Spoon the mixture into prepared mold and smooth top with spatula or knife. Cover with plastic wrap. Transfer to refrigerator and chill until fire, about 3 to 6 hours or overnight.
• 5. When ready to serve, remove plastic wrap and loosen edges of the mousse by running a knife around the sides. Invert onto serving dish. The mousse will slip out in a few minutes.
• 6. Serve with crackers or toast points.