Crab Mousse

Preheat the oven to 375ºF. Lightly butter 3 small ramekin dishes.

Whiz the crab meat, eggs, cream, pepper, mustard, and sherry together in a blender until you have a velvety smooth puree.

Add the parmesan cheese and season to taste.

Spoon the mixture into the prepared ramekins and cover each with a small disc of greaseproof paper.

Sit the ramekins in a roasting dish and pour enough hot water into it to come three quarters the way up the sides of the ramekins. Bake for 25 minutes, until lightly set.

Cool for 5 minutes before serving.


8 oz Crab Meat Panamei
2 eggs, beaten
7 oz of heavy cream
2 tsp dry sherry
1 tsp Dijon mustard
A pinch of cayenne pepper
1 Tbsp finely grated Parmesan

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