Crab Mousse with Pear Vinaigrette (Wheat Free) recipe
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
11.7 g (1/2 oz) sachet (US 1 tablespoon) of powdered gelatine
2 dressed crabs, fresh or frozen and defrosted
2 tablespoons of (DF/GF) mayonnaise
Gluten free chilli sauce/oil to taste
Gluten free Worcestershire sauce to taste
The juice of 1/2 a lemon
Salt and freshly ground black pepper
2 tablespoons of soya cream
1 egg white, stiffly beaten
410 g (14 1/2 oz) 2 cups of pear quarters in natural juices
2 tablespoons of olive oil
The juice of 2 limes
2 teaspoons of pink peppercorns, drained
6 ramekins or moulds, lined on the base with a circle of baking parchment (wax paper)
2 dressed crabs, fresh or frozen and defrosted
2 tablespoons of (DF/GF) mayonnaise
Gluten free chilli sauce/oil to taste
Gluten free Worcestershire sauce to taste
The juice of 1/2 a lemon
Salt and freshly ground black pepper
2 tablespoons of soya cream
1 egg white, stiffly beaten
410 g (14 1/2 oz) 2 cups of pear quarters in natural juices
2 tablespoons of olive oil
The juice of 2 limes
2 teaspoons of pink peppercorns, drained
6 ramekins or moulds, lined on the base with a circle of baking parchment (wax paper)
method
1. Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.
2. In a bowl, mix the crab meat, mayonnaise, sauces, lemon juice and seasoning with the cream.
3. Stir in the gelatine, fold in the egg white and spoon the mousse into each mould.
4. Cover with clingfilm (plastic wrap) and chill for 3 - 4 hours.
5. When ready to serve, drain the pears and slice them.
6. Dip the ramekins or moulds into a little boiling water to loosen, then turn them out onto plates.
7. Remove the baking parchment (wax paper).
8. Arrange the pear slices around each mousse.
9. Mix the oil, lime juice and peppercorns with salt and pepper, and drizzle over the pears.
2. In a bowl, mix the crab meat, mayonnaise, sauces, lemon juice and seasoning with the cream.
3. Stir in the gelatine, fold in the egg white and spoon the mousse into each mould.
4. Cover with clingfilm (plastic wrap) and chill for 3 - 4 hours.
5. When ready to serve, drain the pears and slice them.
6. Dip the ramekins or moulds into a little boiling water to loosen, then turn them out onto plates.
7. Remove the baking parchment (wax paper).
8. Arrange the pear slices around each mousse.
9. Mix the oil, lime juice and peppercorns with salt and pepper, and drizzle over the pears.
serving amount
serves 6
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