How To make Crabmeat Mousse
Jim Vorheis 1 tb Unflavored gelatin
1/4 c Cold water
1 c Undiluted mushroom soup
8 oz Cream cheese, softened
1 c Mayonnaise
3/4 c Finely chopped celery
6 1/2 oz Can Alaskan king crab meat,
-drained 1 tb Grated onion
1 1/2 ts Worcestershire sauce
Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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How to Make a Delicious Crab Cake | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you a delicious dish you can make when you don't mind spending a little money! Crab Cakes! Super Delicious and Super EASY to make. If you don't want to spend the money on Crab it is the same technique and I have made a video in the past called Seafood Cake. Let me know what you think down in the comments below!
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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.
Fish Mousse Recipe
Try something different for a dinner party starter with this fish mousse recipe with a chive white wine sauce.
Finishing tian of scallop and crab mousse - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Cooking with Scallops | MasterChef Canada | MasterChef World
Join the tension-filled culinary competition as home cooks take on the challenging task of replicating a delicate sea scallop mousse. Jennifer faces an unexpected setback but quickly devises a creative solution. Will her resourcefulness lead to success, or will it end in disaster? Watch to see who impresses the judges in this high-stakes battle of flavours and techniques!
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