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Cottage Cheese And Crab Mousse

Ingredients
  Gelatin 1⁄2 Ounce (15 g)
  Water 1⁄4 Pint (150 ml)
  Cottage cheese 1 Pound (450 g)
  Watercress 1 3⁄4 Ounce, stalks removed and leaves finely chopped (1/2 bunch)
  Canned crab meat 8 Ounce, drained and flaked (1 can)
  Single cream 3 Tablespoon
  Lemon juice 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Watercress sprigs 3 (to garnish)
Directions

MAKING
1. In a pan of hot water and stir until the gelatine has dissolved.
2. Put the cottage cheese in a bowl and add salt and pepper.
3. Add the crabmeat, cream and lemon juice; mix very thoroughly.
4. Stir in the gelatine to the crabmeat mixture.
5. Spoon the mixture into a serving bowl, then chill in the refrigerator for 2 hours.
6. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
7. To thaw: remove wrappings and thaw in the refrigerator overnight.

SERVING
8. Garnish the mousse with watercress sprigs and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Crab
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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