Crab Mousse
Submitted by friedgreentomato
Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that’s elegant enough for any gathering.
YIELD
4 cupsPREP
15 minCOOK
15 minREADY
90 minThis is the kind of retro appetizer that deserves a serious comeback.
A velvety blend of Neufchatel cheese and yogurt gets folded with sweet crab meat, crunchy celery, green onions, and just enough horseradish to wake everything up. Set in a mold and chilled until firm, it slices beautifully onto a plate and looks like you spent way more time than you actually did.
Using Neufchatel instead of regular cream cheese keeps things lighter without sacrificing that rich, creamy mouthfeel. Serve it with melba toast or crackers and watch it vanish.
Kitchen Tips
- Make sure your gelatin is fully dissolved before adding the yogurt. Any lumps now will haunt you later.
- Chill the mousse for at least 3 to 4 hours, or overnight for the cleanest unmolding.
- Run a thin knife around the edge and dip the bottom of the mold in warm water for a few seconds to release it cleanly.
- Garnish with fresh radishes and a squeeze of lemon for a bright, pretty presentation.
Ingredients
Directions
Coat a 4 cup mold with cooking spray; set aside.
Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute.
Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth.
Add yogurt, stirring until well blended.
Remove yogurt mixture from heat.
Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well.
Pour mixture into prepared mold.
Cover and chill until firm.
To serve, unmold onto serving plate; garnish with fresh radishes, if desired.
Serve with melba toast.
Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. To soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. Microwave, uncovered, at HIGH 15 to 20 seconds.
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