Brown Crab Mousse

Preparation Time
Cooking Time
Main Ingredients
  • 150 g Crab meat
  • Grated zest and juice of ½ lemon
  • 1 tbl chopped parsley and dill
  • Sea salt and freshly ground pepper
  • 25g dried carragheen
  • 150 ml double cream
  • 150ml semi skimmed milk
  • A few drops Tabasco
  • A small pinch of chilli flakes

Main Instructions
  1. If using dried carragheen soak in cold water for 20 mins and rinse well.
  2. In a small bowl, mix the crab meat with the lemon zest and juice. Add the
  3. parsley and dill and season with salt and pepper.
  4. Put 500 ml of water in a saucepan and add the carragheen. Bring to the boil and simmer for 25 mins.
  5. In a separate pan, heat the cream and milk and add the tabasco and chilli flakes.
  6. Strain the hot carragheen through a double layer of muslin into the pan of warm milk /cream while whisking all the time (It’s a good idea to wear a pair of rubber gloves to squeeze the muslin!) .
  7. Now quickly stir in the Crab mixture and pour into a ramekin or dariole mould lined with cling-film and allow to set overnight.
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