This is a light dish with subtle hints of lime, curry and coconut. It also makes a wonderful sandwich with sliced cucumber and good brown bread. Use the white and brown meatforthe unmistakable texture and sweet flavour of the crustacean. Melba toast and lime wedges are good accompaniments.
350g fresh or frozen mixed crab meat Juice 1 lime
1 tablespoon gelatine 25g butter
2 tablespoons plain flour 300ml coconut milk
1 teaspoon Thai red curry paste 150ml creme fraiche
3 tablespoons freshly chopped coriander
1 egg white
Shred the crab meat with a fork and discard bits of shell and cartilage. Put the lime juice into a pan off the heat and sprinkle over the gelatine. Leave to soak for 5 minutes.
Melt the butter in a pan; add the flour and cook, stirring, for 1 minute. Gradually add the coconut milk, stirring, until thickened. Bring to the boil, then simmer for 1 minute. Remove from the heat and stir in curry paste.
Gently heat gelatine until dissolved, then stir into the coconut sauce. Leave to cool.
Stirthe meatinto the sauce,thenfold in the creme fraiche and coriander. Whisk the egg white until stiff, and fold into the mixture. Cover and refrigerate for at least 2 hours.
Serve in scoops, garnished with coriander leaves (if wished) and lime wedges.
CRAB AND COCONUT MOUSSE Photos
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