Crab Mousse

Name: Crab Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 227 grams fresh crabmeat, drained; 1 teaspoon dry mustard; 237 milliliters fat-free milk; 2 teaspoons unflavored gelatin; 0 teaspoons hot sauce; 3 Tbsps fresh lemon juice; 227 grams package light cream cheese, softened; 1 Tbsp grated onion; 0 teaspoons paprika; 1 teaspoons salt; 59 milliliters cold water

Crab Mousse requires approximately 45 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 3g of fat, and a total of 55 calories. This recipe serves 14. It is a good option if you're following a gluten free and pescatarian diet. If you have paprika, mustard, hot sauce, and a few other ingredients on hand, you can make it.

Instructions

Sprinkle gelatin over cold water in a 1-cup liquid measuring cup; let stand 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Measuring Cup

Combine gelatin mixture, milk, and next 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until gelatin dissolves (mixture may appear curdled).

Ingredients you will need

Gelatin

Milk

Equipment you will use

Sauce Pan

Add cheese, stirring until blended. Cover and chill until consistency of unbeaten egg white.

Ingredients you will need

Egg Whites

Cheese

Flake crabmeat, removing any bits of shell. Fold crabmeat into gelatin mixture; spoon into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold.

Ingredients you will need

Cooking Spray

Crabmeat

Gelatin

Serve with whole wheat crackers (crackers not included in analysis).

Ingredients you will need

Crackers

carbo rating: 2

Equipment

Measuring Cup

Sauce Pan

Ingredients

Servings:

227grams

fresh crabmeat, drained 1teaspoon

dry mustard 237milliliters

fat-free milk 2teaspoons

unflavored gelatin 0teaspoons

hot sauce 3Tbsps

fresh lemon juice 227grams

package light cream cheese, softened 1Tbsp

grated onion 0teaspoons

paprika 1teaspoons

salt 59milliliters

cold water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.