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Crab Mousse

Crab Mousse recipe image
This elegant Crab Mousse is a refreshing and sophisticated appetizer perfect for entertaining. The dish combines sweet, fresh lump crabmeat with crisp minced celery and a touch of zesty lemon juice for a bright flavor profile. The base of softened Neufchatel cheese and nonfat yogurt creates a luxuriously smooth texture without the heaviness of traditional cream cheese. A subtle kick from prepared horseradish adds complexity, while unflavored gelatin ensures the mousse holds its shape beautifully. Ideal for serving on melba toast or alongside fresh vegetables, this chilled appetizer is both visually striking and deliciously satisfying. It&# 226;€™s a simple yet impressive way to start a meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 954.4
Dietary: Gluten-free, Low-fat
Description
This elegant Crab Mousse is a refreshing and sophisticated appetizer perfect for entertaining. The dish combines sweet, fresh lump crabmeat with crisp minced celery and a touch of zesty lemon juice for a bright flavor profile. The base of softened Neufchatel cheese and nonfat yogurt creates a luxuriously smooth texture without the heaviness of traditional cream cheese. A subtle kick from prepared horseradish adds complexity, while unflavored gelatin ensures the mousse holds its shape beautifully. Ideal for serving on melba toast or alongside fresh vegetables, this chilled appetizer is both visually striking and deliciously satisfying. It&# 226;€™s a simple yet impressive way to start a meal.
Ingredients
  • 1 Envelope Unflavored gelatin
  • 3 tablespoon Skim milk
  • 8 ounce Neufchatel cheese, softened
  • 8 ounce Plain nonfat yogurt
  • 1/2 pound Fresh lump crabmeat, drained
  • 1 cup Minced celery
  • 1/3 cup Sliced green onions
  • 1 tablespoon Lemon juice
  • 1 teaspoon Pepper
  • 1/2 teaspoon Prepared horseradish
Directions
  1. 1
    Coat a 4-cup mold with cooking spray and set aside.
  2. 2
    Sprinkle gelatin over skim milk in a small saucepan; let stand for 1 minute to soften.
  3. 3
    Add Neufchatel cheese to the saucepan and cook over low heat, stirring constantly until the gelatin dissolves and the mixture is smooth.
  4. 4
    Stir in the yogurt until well blended with the cheese mixture.
  5. 5
    Remove the mixture from heat and allow it to cool slightly.
  6. 6
    Gently fold in the crabmeat, minced celery, sliced green onions, lemon juice, pepper, and prepared horseradish.
  7. 7
    Pour the mixture into the prepared mold.
  8. 8
    Cover and refrigerate for at least 4 hours, or until firm.
  9. 9
    To serve, dip the bottom of the mold in warm water for a few seconds and unmold onto a serving plate.
  10. 10
    Garnish with fresh radishes if desired and serve with melba toast.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 954.4kcal
% Daily Value *
Total Fat 69.9g108%
Saturated Fat 42.8g214%
Cholesterol 216.3mg73%
Sodium 941.2mg40%
Total Carbohydrate 27.1g10%
Dietary Fiber 1.6g7%
Sugars 21.5g
Protein 58.3g117%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, mousse, appetizer, seafood, celery, horseradish, lemon, neufchatel, yogurt, gelatin, chilled, party food, low fat, lump crabmeat, easy
Read it online: https://www.chefs-mate.com/recipe/crab-mousse-2/