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Cold Crabmeat Mousse

American.Gourmet's picture
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Hot canned chicken broth 1 Cup (16 tbs)
  Hot milk 1 Cup (16 tbs)
  Gelatin 1 Ounce (2 Envelopes)
  Water 1⁄4 Cup (4 tbs)
  Canned crabmeat 13 Ounce, flaked and picked over well (2 Cans Of 6 1/2 Ounce Each)
  Lemon juice 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Paprika 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Heavy cream 2 Cup (32 tbs), whipped

1. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the broth and milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk.
2. Soften the gelatin in the cold water and add to the sauce. Cook, stirring, until the gelatin has dissolved.
3. Add all the remaining ingredients except the cream and refrigerate until the mixture starts to set.
4. Meanwhile, tie a band of waxed paper or aluminum foil around the top of a straight-sided bowl of six-cup capacity. Let the band rise two inches above the bowl.
5. Fold the cream into the partly set mixture. Turn into the prepared dish (the mixture may come to the level of the paper) and refrigerate until set.
6. To serve, remove the paper to expose the top of the souffle. Garnish the top as desired with lobster claws, green pepper rings, etc.

Recipe Summary

Difficulty Level: 
Dessert, Beverage
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 449 Calories from Fat 349

% Daily Value*

Total Fat 40 g61%

Saturated Fat 24 g119.8%

Trans Fat 0 g

Cholesterol 187.7 mg62.6%

Sodium 547.6 mg22.8%

Total Carbohydrates 9 g3%

Dietary Fiber 0.44 g1.8%

Sugars 2.4 g

Protein 17 g33.1%

Vitamin A 37.6% Vitamin C 8.8%

Calcium 10.6% Iron 3.6%

*Based on a 2000 Calorie diet


Cold Crabmeat Mousse Recipe