Crab Meat Lunch / Lemon mousse dessert
Created by InShot:
Delicious lunch with crab meat
I start by preparing the lemon mousse dessert
Mousse recipe: 395g of condensed milk, 400g of cream, 200ml of concentrated lemon juice, 24g of unflavored gelatin, 05 tablespoons of water to dissolve the gelatin
crab recipe:
1k crab meat, onion, coriander, ginger, pepper, chili, tomato, 03 tablespoons of palm oil, 1/2 glass of lemon juice, 01 glass of coconut milk, 01 glass of water
Sunday Brunch: Chef's Expressions Catering's crab mousse
Jerry Edwards, with Chef's Expressions Catering, serves up crab mousse.
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Finishing tian of scallop and crab mousse - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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How to Make a Fresh Crab Aspic with Grapefruit Mousse
Learn how make a fresh crab aspic. Satisfaction is guaranteed with this wonderful and very modern Crab Aspic with Grapefruit Mousse verrine.
▶Crab Aspic ingredients: 0:18
▶Crab Aspic method: 0:41
▶Grapefruit Mousse method: 3:16
▶ Print the full recipe:
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#howtomakeaspic #howtomakecrabaspic #howtomakecrabaspicwithgrapefruitmousse #crabaspic #aspicrecipe #crabaspicrecipe #crabaspicvideo #crabaspicvideorecipe #grapefruitmousse #grapefruitmousserecipe #grapefruitmoussevideo #grapefruitmoussevideorecipe #crabandgrapefruit
Best Crab Cake ever, with Imitation Crab Meat and a Mousse binder a la @ChefJeanPierre
Crab Cakes!! I love a good crab cake but even here in Florida, lump crabmeat is expensive. I've always wanted to make a good crab cake with imitation crabmeat and after watching one of my favorite YouTube chef's techniques, I knew I had to try it.
Chef Jean-Pierre @ChefJeanPierre makes a Mousse from the same protein used in the cake, in this case, imitation crabmeat. And that's what I did, and it worked GREAT! Just a little eggwhite, seasoning, garlic, lemon zest and crabmeat blended into submission to create a delicate binder.
The breading is not inside the crab cake, it is all on the outside. Following Chefs' technique, I put Panko bread crumbs into a mini food processor with some herb de province and salt and blitzed it until it was a fine powder.
We will be serving the faux crab cake alongside a stir-fried cabbage
Chef uses bell peppers but we find those to be a little too intrusive, we opted for sweet peppers, along with some green onion and loads of crab. Just stir it together and form it into cakes. This is very delicate but it turned out very nice.
As you can see, it is very loose and I plan to add another egg and maybe 1/3 more meat to the mousse next time.
The sauce is a simple mix of sour cream, mayonnaise, wasabi sauce, and freshly squeezed lemon juice.
Products used:
Imitation Crab meat and Shredded Cabbage from Sam's Club
Mini-Food-Processor is a CUISINART SmartStick 2-Speed Hand Blender with Chopper Attachment
Electric Pepper Mill is one I've used since 2019.
The Stainless Steel Saucinator Whisk is one I've used for years and given away as gifts. I love it!
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As always, thank you for watching!
Crab Mousse for Amateurs
Delicious crab mousse made with white crab meat. A great appetizer for that special occasion.
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel .
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel .
Jerry Edwards, with Chef's Expressions Catering, serves up crab mousse. Subscribe to WBAL on YouTube now for more: Get more .