Crab Mousse In Cucumbers Recipes

CRAB MOUSSE

Steps:

• 1. Dissolve gelatin in 3 tablespoons of warm water.
• 2. Heat cream of mushroom (condensed) in medium-size saucepan.
• 3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
• 4. Cool mixture.
• 5. Add remaining ingredients.
• 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
• 7. Chill until set (approximately 3 hours).
• 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
• 9. Garnish with fresh parsley annd serve with plain crachers.

CUCUMBER CRAB BOATS

Steps:

• Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
• Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
• Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

MOUSSE OF CRAB MEAT

Steps:

• Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
• Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
• Add one cup of the crab meat and continue blending until the mixture is smooth.
• Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
• Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
• Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
• Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
• Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.

CRAB MOUSSE

Steps:

• mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab.
• spoon into endive spears or onto crackers.
• you may use a pastry bag if desired.

CUCUMBER-CRAB CANAPéS

Steps:

• Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
• Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CRAB MOUSSE

Steps:

• Heat mushroom soup and cream cheese, stir until smooth.
• Add gelatin to cold water and soften 5 minutes.
• Add gelatin mixture to soup mixture.
• Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
• Pour into 4-cup cold mold (oil or spray mold with Pam before).
• Chill overnight.
• Unmold onto serving plate and decorate with sprigs of parsley.
• Serve with crackers.