Crab Mousse

Name: Crab Mousse
Yield: Serves 6
Ingredients: ½ pint/285 ml crème fraîche; A pinch of salt and plenty of freshly ground black pepper; A pinch of salt and plenty of freshly ground black pepper; A pinch of salt and plenty of freshly ground black pepper; 1 lb/450 g half brown and half white crabmeat; 1 lb/450 g half brown and half white crabmeat; A good dash of Tabasco; Juice of 1 lemon; Dill, or thinly sliced cucumber, to garnish (optional); Dill, or thinly sliced cucumber, to garnish (optional); 2 egg whites; 1 sachet of gelatine (½ oz/14 g); ½ pint/285 ml fish or vegetable stock; ½ pint/285 ml fish or vegetable stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I love crab, but I feel strongly that both white and brown meat should be used in all crab recipes. The white meat has a pleasing texture, but the brown meat has the flavour.

Ingredients

1 sachet of gelatine (½ oz/14 g)
½

Starter
Autumn

Method

Dissolve the gelatine gently in the stock in a saucepan and leave to cool, stirring in the lemon juice and the Tabasco. When it is quite cold, fold in the crabmeat and season with salt and pepper. Fold the crème fraîche into the crab mixture, and, lastly, in a clean bowl, whisk the egg whites till they are stiff. Use a large metal spoon to fold them quickly and thoroughly through the creamy cra