Crab Mousse Recipe
Crab Mousse Recipe with Crab Meat, Cream Cheese, Mayonnaise, Gelatine, Lemon Juice & Watercress.
INGREDIENTS
1 lb (450g) Crab Meat
8 oz (225g) Cream Cheese
1/2 pint (300ml) Mayonnaise
1/4 oz (6g) Gelatine
2 tablespoons Lemon Juice
A little Red Colouring
Watercress
METHOD
Cream the Cheese and Mayonnaise until smooth. Stir in the Crab Meat, add a little colouring (it should be a delicate pink). Add the Gelatine to the Lemon Juice. Heat until warm and stir into the mousse mixture. Turn into a greased ring mould and chill until set. Turn out and fill the centre with Watercress. Serves 6.
Based on the Crab Mousse recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).