Crab Meat Mousse


  • 2 envelopes of plain gelatin
  • 1/3 cup dry white wine
  • 1/3 cup of hot chicken broth
  • 3 egg yolks
  • 1/2 lb of back-fin crab meat (you may also use cut up snow or king crab)
  • 1/2 cup mayonnaise
  • 1 stalk celery, diced
  • 1/2 small onion, quartered
  • 1 tbs parsley, chopped
  • 1 cup heavy cream
  • 1 jarred roasted red pepper, diced
  • 3 egg whites, stiffly beaten until peaks form.
This is a beautiful as well as delicious recipe. Un-mold onto a bed of  butter lettuce leaves along with cherry tomatoes and hard cooked egg wedges.


  • Place gelatin, broth and wine in a blender.
  • Blend for 20 seconds.
  • Add remaining ingredients, except for red pepper, cream and egg whites.
  • Blend for 20 seconds. After the first 5 seconds, gradually add the cream.
  • Add the red peppers at the last second.
  • Turn crab mixture into egg whites and fold carefully.
  • Pour mixture into a 4 cup mold.
  • Chill until set. At least 1 hour.
  • Serve atop of butter lettuce, garnished with cherry tomatoes and hard boiled egg wedges.

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