Include in Print View:

Crab Mousse

Crab Mousse recipe image
This classic Crab Mousse is a sophisticated and elegant appetizer that showcases the delicate sweetness of fresh crabmeat. The dish features a light, airy texture achieved by folding whipped cream and gelatin into a savory base of mayonnaise, finely diced pimiento, green pepper, and stuffed olives. It offers a perfect balance of rich, creamy flavors with subtle crunch from the vegetables. Ideal for holiday gatherings, dinner parties, or as a refined starter for seafood lovers, this mousse chills beautifully and can be prepared ahead of time. Serve it unmolded on a bed of lettuce for a stunning presentation that impresses guests with its simplicity and refined taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 636.8
Dietary: Gluten-free, None
Description
This classic Crab Mousse is a sophisticated and elegant appetizer that showcases the delicate sweetness of fresh crabmeat. The dish features a light, airy texture achieved by folding whipped cream and gelatin into a savory base of mayonnaise, finely diced pimiento, green pepper, and stuffed olives. It offers a perfect balance of rich, creamy flavors with subtle crunch from the vegetables. Ideal for holiday gatherings, dinner parties, or as a refined starter for seafood lovers, this mousse chills beautifully and can be prepared ahead of time. Serve it unmolded on a bed of lettuce for a stunning presentation that impresses guests with its simplicity and refined taste.
Ingredients
  • 2 tablespoons Unflavored gelatin
  • 2 cups Flaked crabmeat
  • 1/2 cups Cold water
  • 2 1/2 tablespoons Pimiento
  • 1 cups Boiling water 6 Stuffed olives, stuffed
  • 1 cups Mayonnaise 1/2 Green peper, diced
  • 1 cups Whipping cream Salt and pepper to taste
Directions
  1. 1
    Sprinkle the unflavored gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
  2. 2
    Heat the boiling water in a saucepan just until simmering, then stir in the softened gelatin until completely dissolved.
  3. 3
    Place the gelatin mixture in the refrigerator and chill until it begins to thicken and forms soft peaks when beaten, about 15-20 minutes.
  4. 4
    In a large bowl, whip the cream until stiff peaks form.
  5. 5
    Gently fold the mayonnaise into the whipped cream until combined.
  6. 6
    Add the flaked crabmeat, diced pimiento, chopped stuffed olives, and diced green pepper to the cream mixture.
  7. 7
    Carefully fold the thickened gelatin mixture into the crab and vegetable mixture until just combined, being careful not to deflate the cream.
  8. 8
    Season with salt and pepper to taste.
  9. 9
    Lightly oil a 6-cup mold or ramekins, then spoon the mousse into the mold, smoothing the top.
  10. 10
    Refrigerate for at least 4 hours or until firmly set.
  11. 11
    To serve, dip the mold briefly in warm water, invert onto a serving plate, and garnish with fresh herbs or olives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 636.8kcal
% Daily Value *
Total Fat 66.7g103%
Saturated Fat 19.8g99%
Cholesterol 74.4mg25%
Sodium 255.9mg11%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 1.6g
Protein 9.3g19%

* 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, gelatin, whipped cream, mayonnaise, pimiento, olives, green pepper, chilled, party food, holiday, elegant, make ahead, classic, delicate, creamy, light
Read it online: https://www.chefs-mate.com/recipe/crab-mousse/