You are here

Asparagus And Crab Mousse

admin's picture
Ingredients
  Canned asparagus 340 Gram (1 Can)
  Canned crabmeat 170 Gram (1 Can)
  Chicken stock/Fish stock 2⁄3 Cup (10.67 tbs) (Approximately)
  Butter 1 Ounce (30 Gram)
  Plain flour 1⁄4 Cup (4 tbs)
  Gelatin 3 Teaspoon
  Dry white wine 3 Tablespoon
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Cream 2⁄3 Cup (10.67 tbs), lightly whipped
  Lemon slices/Whole prawns 4 (To Garnish)
Directions

Drain arid reserve the liquid from the asparagus and crabmeat, adding sufficient stock to make 1 1/4 cups.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, for 2 minutes.
Roughly chop the asparagus and flake the crabmeat.
Fold into the sauce.
Dissolve the gelatine in the wine over low heat, then stir into the asparagus mixture.
Fold in the mayonnaise and cream.
Spoon the mixture into an 18 cm (7 inch) round tin or mould and chill until set.
Turn out onto a serving dish and garnish with lemon slices or whole prawns.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Asparagus

Rate It

Your rating: None
4.38846
Average: 4.4 (13 votes)