Crab Mousse In Cucumbers Recipes

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CUCUMBER CRAB BOATS



Cucumber Crab Boats image

Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.

Provided by Kardea Brown

Categories     appetizer

Time 30m

Yield 24 crab boats

Number Of Ingredients 12

3 medium-size English cucumbers
Kosher salt
One 8-ounce block cream cheese, at room temperature
1/2 cup mayonnaise, at room temperature (no more than 2 hours)
1 stalk celery, finely diced (1/2 cup)
1/2 red bell pepper, finely diced (3/4 cup)
1/2 yellow bell pepper, finely diced (3/4 cup)
1/2 pound lump crabmeat, picked through to remove any shells
1 1/2 teaspoons seafood seasoning (I like Old Bay)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
  • Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
  • Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

CUCUMBER-CRAB CANAPéS



Cucumber-Crab Canapés image

Categories     Shellfish     Appetizer     No-Cook     Cocktail Party     Crab     Cucumber     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 28 canapés

Number Of Ingredients 6

1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber

Steps:

  • Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
  • Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CRAB MOUSSE



crab mousse image

Make and share this crab mousse recipe from Food.com.

Provided by chia2160

Categories     Spreads

Time 10m

Yield 36 appetizers

Number Of Ingredients 9

1/2 lb crabmeat
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced onion
2 teaspoons prepared horseradish
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
endive, spears or cracker

Steps:

  • mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab.
  • spoon into endive spears or onto crackers.
  • you may use a pastry bag if desired.

Nutrition Facts : Calories 17.3, Fat 1.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 103.3, Carbohydrate 0.4, Sugar 0.1, Protein 1.4

MOUSSE OF CRAB MEAT



Mousse Of Crab Meat image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Eight or more servings

Number Of Ingredients 10

1 pound fresh crab meat, preferably lump
1 pound skinless, boneless white fish such as monkfish, striped bass and so on
1/8 teaspoon cayenne pepper
1 egg
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
Butter for greasing a mold
White butter sauce (see recipe)

Steps:

  • Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
  • Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
  • Add one cup of the crab meat and continue blending until the mixture is smooth.
  • Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
  • Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
  • Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
  • Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
  • Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB MOUSSE



Crab Mousse image

Make and share this Crab Mousse recipe from Food.com.

Provided by salvador1709

Categories     Crab

Time 8h20m

Yield 1 batch

Number Of Ingredients 9

10 ounces cream of mushroom soup
1/2 cup finely chopped green onion
6 ounces cream cheese
1 cup mayonnaise
1 (1/4 ounce) package unflavored gelatin
5 ounces crabmeat
1/4 cup cold water
1/4 teaspoon curry powder
1/2 cup finely chopped celery

Steps:

  • Heat mushroom soup and cream cheese, stir until smooth.
  • Add gelatin to cold water and soften 5 minutes.
  • Add gelatin mixture to soup mixture.
  • Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
  • Pour into 4-cup cold mold (oil or spray mold with Pam before).
  • Chill overnight.
  • Unmold onto serving plate and decorate with sprigs of parsley.
  • Serve with crackers.

Nutrition Facts : Calories 1918.5, Fat 155.6, SaturatedFat 53, Cholesterol 307.7, Sodium 5252.2, Carbohydrate 85.2, Fiber 2.3, Sugar 21.6, Protein 52.8

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