Crab Mousse from The Times Cookery Book by Katie Stewart
Mix the brown and white crab meat together, discarding any small pieces of bone or sinews. Mix the cream cheese and mayonnaise together thoroughly in a basin, and stir in the crab meat. Season with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tablespoon lemon juice
- ¼ pint (1½ dl) cold water
- ½ oz (15 g) powdered gelatine
- salt and freshly milled pepper
- ¼ pint (1½ dl) mayonnaise
- ½ cucumber
- 1 tablespoon wine vinegar
- 1 lb (450 g) prepared crab meat
- 6 oz (175 g) fresh cream cheese
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