Thursday, September 18, 2008

Crab Mousse On Cucumbers

This is a great crab mousse recipe I like using for parties. I prefer to use Jonah crab meat for this one, but you can substitute with other crab, lobster or shrimp if you like. I love that seafood is so versatile!
Crab Recipe from Lobster Gram
  • 1/2 pound Jonah Crab Meat
  • 1 3-ounce package cream cheese, cut up and softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon minced shallots
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt (optional)
  • 4 medium cucumbers, each about 8 inches long
Remove 2 tablespoons crab meat for garnish, if desired. Place remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, pepper, and salt, if using, in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip. Using a zestier or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4-inch-thick slices. (Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.) With a melon scooper, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Sprinkle each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving. Makes about 40 pieces.

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