How To make Crab Mousse
Vegetable cooking spray 1 Envelope unflavored gelatin
3 tb Skim milk
8 oz Neufchatel cheese, softened
8 oz Plain nonfat yogurt
1/2 lb Fresh lump crabmeat, drained
1 c Minced celery
1/3 c Sliced green onions
1 tb Lemon juice
1 ts Pepper
1/2 ts Prepared horseradish
Fresh radishes (optional) Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended. Remove yogurt mixture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mixture into prepared mold. Cover and chill until firm. to serve, unmold onto serving plate; garnish withfresh radishes, if desired. serve with melba toast. Yeild: 4 cups. Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds.
How To make Crab Mousse's Videos
Smoked salmon with prawn mousse recipe from Waitrose
Able to be prepared in advance, this delicate, simple starter requires no cooking and is great for entertaining.
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Turbot with Crab Mousse, Crab Laksa Sauce, Cauliflower Puree, Alaskan King Crab
Today, I made turbot, put it together with crab mousse and finally paired it with crab laksa sauce.
This sauce is something I've learned during my time in Seoul, Korea, in one of the nicest restaurants I worked in! My responsibility was to keep making/tweaking it until it was perfect for serving for opening day!
I thought it was a very delicious sauce and saw its versatility of it so I remembered it. I never knew I would use it this way at that time, but I am glad I did and I am happy with how this dish turned out!
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Crab Rangoon ~ Why so expensive in restaurant? It’s really simple & easy to make & taste even better
Please check out thìs new video of crab Rangoon for the new modified recipe . Thank you ! ❤️
Crab Rangoon. New Modified Version of Crab Rangoon for better. Quick & easy way to fold your Rangoon
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Crab Rangoon
– A creamy imitation crab and cream cheese filling in a crispy wonton is a perfect party appetizer ! They are easy, fun to make and always the most hit!
Ingredients:
- Wonton wrapper : 1 pack
- Imitation crab : 8 oz
- Cream cheese : 8 oz
- Salt : 1/2 teaspoon
- Black pepper : 1 teaspoon
- Oil : enough for deep fry
Instructions :
- Cut imitation crab meat into thin slices and place into a bowl, add cream cheese, salt and pepper then mix well together.
- Place filling in the center of the wonton wrapper, fold up 2 opposite corners to meet in the center, press to seal. Fold up 2 corners from both sides to meet in the center, try to keep the edges lined up evenly. Make sure to seal all the edges carefully.
- Heat enough amount of oil in a pan to 350F . Fry the Rangoon several pieces at a time until golden and crispy.
These Rangoons are just great on their own but you can have them with any dipping sauces that you like. To me, I love them with sweet chili sauce. A mixture of siriacha and honey.
If you are interesting in our other new recipe of crispy steam fry dumplings with pork filling please click on the link below ( it’s a quick, easy and very tasty dumplings, you don’t need skill to make this kind of dumplings )
For the new modified version , please click on this link Crab Rangoon. New Modified Version of Crab Rangoon for better. Quick & easy way to fold your Rangoon
See you there! ????❤️????
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Crab Mousse for Amateurs
Delicious crab mousse made with white crab meat. A great appetizer for that special occasion.
Heart of the Home - Crab meat mousse
Chef Maxwell creates a seafood treat for summer picnics or anytime with Virginia crab meat