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.
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
Best Crab Cake ever, with Imitation Crab Meat and a Mousse binder a la @ChefJeanPierre
Crab Cakes!! I love a good crab cake but even here in Florida, lump crabmeat is expensive. I've always wanted to make a good crab cake with imitation crabmeat and after watching one of my favorite YouTube chef's techniques, I knew I had to try it.
Chef Jean-Pierre @ChefJeanPierre makes a Mousse from the same protein used in the cake, in this case, imitation crabmeat. And that's what I did, and it worked GREAT! Just a little eggwhite, seasoning, garlic, lemon zest and crabmeat blended into submission to create a delicate binder.
The breading is not inside the crab cake, it is all on the outside. Following Chefs' technique, I put Panko bread crumbs into a mini food processor with some herb de province and salt and blitzed it until it was a fine powder.
We will be serving the faux crab cake alongside a stir-fried cabbage
Chef uses bell peppers but we find those to be a little too intrusive, we opted for sweet peppers, along with some green onion and loads of crab. Just stir it together and form it into cakes. This is very delicate but it turned out very nice.
As you can see, it is very loose and I plan to add another egg and maybe 1/3 more meat to the mousse next time.
The sauce is a simple mix of sour cream, mayonnaise, wasabi sauce, and freshly squeezed lemon juice.
Products used:
Imitation Crab meat and Shredded Cabbage from Sam's Club
Mini-Food-Processor is a CUISINART SmartStick 2-Speed Hand Blender with Chopper Attachment
Electric Pepper Mill is one I've used since 2019.
The Stainless Steel Saucinator Whisk is one I've used for years and given away as gifts. I love it!
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As always, thank you for watching!
Heart of the Home - Crab meat mousse
Chef Maxwell creates a seafood treat for summer picnics or anytime with Virginia crab meat