MOUSSE OF CRAB MEAT

Mousse Of Crab Meat image

Provided by Craig Claiborne And Pierre Franey

Time 40m

Yield Eight or more servings

Number Of Ingredients 10

Ingredients

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