 |
|
|
|
|
|
|
|
|
|
Crab Mousse in Cucumbers
1/2 pound flaked cooked crab meat or flake-style imitation
crab meat
1 3-ounce package cream cheese, cut up and softened
2 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon minced shallots
2 teaspoons prepared horseradish
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt (optional)
4 medium cucumbers, each about 8 inches long
1. Remove 2 tablespoons crab meat for garnish, if desired.
Place remaining crab or imitation crab, cream cheese,
mayonnaise, mustard, shallots, horseradish, pepper, and salt,
if using, in a food processor bowl; cover and process until
smooth, scraping sides of bowl. Spoon mixture into a pastry
bag fitted with a large star tip.
2. Using a zester or vegetable peeler, peel the cucumbers,
leaving some strips of skin. Cut into 3/4-inch-thick slices.
(Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.)
With a melon baller, scoop out the center of each slice to
create a cup. Pipe mousse into cucumber cups. Sprinkle each
with reserved crab meat, if desired. Cover and chill up to 2
hours before serving. Makes about 40 pieces.
**Write a review of this recipe!***
Recipe submitted by Petone
|
|
|
| |
 |
|
 |
|
 |
|
 |
|
|
 |
♥
.
 |
|
