How To make Crabmeat Mousse
Jim Vorheis 1 tb Unflavored gelatin
1/4 c Cold water
1 c Undiluted mushroom soup
8 oz Cream cheese, softened
1 c Mayonnaise
3/4 c Finely chopped celery
6 1/2 oz Can Alaskan king crab meat,
-drained 1 tb Grated onion
1 1/2 ts Worcestershire sauce
Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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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.
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▶Grapefruit Mousse method: 3:16
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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 .
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Jerry Edwards, with Chef's Expressions Catering, serves up crab mousse. Subscribe to WBAL on YouTube now for more: Get more .
OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE
This crab cakes recipe is loaded with lump crab meat. Homemade crab cakes are better than any restaurant version. You will love the easy lemon aioli dip.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CRAB CAKE INGREDIENTS:
►1/2 red bell pepper, finely diced
►1 medium onion (1 cup), finely diced
►3 Tbsp unsalted butter, divided
►3 Tbsp olive oil, divided
►2 large eggs
►3 Tbsp mayo
►1 tsp Worcestershire sauce
►1 tsp old bay seasoning or cajun, or to taste
►1/2 tsp garlic salt, or to taste
►1/2 tsp black pepper
►1 lb lump crab meat (from 2 Dungeness crabs)
►1/2 cup panko bread crumbs
►1/4 cups parsley, finely chopped
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►1/2 cup mayo
►1 tsp lemon zest
►2 Tbsp lemon juice
►1 garlic clove
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Cooking with Scallops | MasterChef Canada | MasterChef World
Join the tension-filled culinary competition as home cooks take on the challenging task of replicating a delicate sea scallop mousse. Jennifer faces an unexpected setback but quickly devises a creative solution. Will her resourcefulness lead to success, or will it end in disaster? Watch to see who impresses the judges in this high-stakes battle of flavours and techniques!
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