|Name:||Dungeness Crab with Lemon-Herb Mousse||Contributor:||Lark|
|Description:||Dungeness crab with lemon-herb mousse||Posted:||2005-11-06|
|Key words:||crab, lemon, lime||Category:||Appetizers|
|Ingredients:||Juice of 2 lemons
Zest of 1 lemon
1 single serving package of Knox gelatin (~2 tsp)
1 c heavy whipping cream, chilled
1 Tbsp sugar
2 Tbsp fresh dill weed, finely minced
1 Tbsp fresh Tarragon, finely minced
2 c fresh steamed Dungeness crab meat, chilled and broken into bite size chunks
A few sprigs of fresh cilantro
1 lime, sliced into thin wedges
Green or red leaf lettuce
|Preparation:||Add enough water to the lemon juice to make 1/2 cup liquid.
In a small saucepan, dissolve the gelatin and sugar in the lemon juice on low heat.
Remove from heat, add the lemon zest.
Cool the gelatin mixture until it is thick but pourable.
Whip the cream to firm peaks.
Fold the herbs and the cooled gelatin into the whipped cream.
Serve Mousse and Crab on a lettuce leaf. Sprinkle a few leaves of cilantro over the crab and garnish with a wedge of lime.
|Notes:||Here's the appetizer we'll be having for Yule. The recipe I started with is here: http://www.grissol.com/recipes/RecipeDetails_Savory_Lemon_Mousse.aspx
Mainly, I reduced the sugar by 2/3, and changed the herbs (which sounded too much like chicken soup) to more seafood-friendly ones. It turned out amazingly well... so well that I'm a bit concerned the rest of the menu will be a let-down.
This should serve 6.
It is very rich so we are going to have to go really easy on it since it will be followed by at least 4 more courses... Maybe 2 Tbsp of mousse and 1/3 cup of crabmeat per serving. The crab I bought was saltier than I would normally like but the salt complemented the intensity and richness of the mousse perfectly. I think it would also work well with shrimp, lobster or a mix of these.