Crab and Ricotta Mousse

The holidays are a great time for special appetizers and here is one that I tried over Christmas. Made with the 2013 Canadian Cheese Grand Prix Grand Champion, the mousse is made with Quality Cheese Ricotta. While, any ricotta can work fine, I loved how creamy it was. I also love seafood so the crab meat was a welcome addition. Great with crackers, this mousse would also be tasty with toasted baguette slices.

I made this mousse in a ramekin mold, but afterwards I thought that my terrine mold would work as well.

Recipe Source: Dairy Farmers of Canada

Crab and Quality Cheese Ricotta mousse-2

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4.5 from 2 votes

Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Steve Cylka


  • 2 tbsp (30 mL) lime juice
  • 1 envelope unflavoured gelatin
  • 2 stalks of celery , coarsely chopped
  • 1/4 cup (60 mL) fresh parsley leaves
  • 2 tbsp (30 mL) fresh cilantro leaves
  • 1 green onion , coarsely chopped
  • 1 tsp (5 mL) lime zest
  • 8 oz (225 g) crabmeat, drained, divided
  • 1/4 tsp (1 mL) smoked paprika, mild or spicy or
  • 1/2 tsp (2 mL)
  • 10 oz (300 g) Quality Cheese Ricotta
  • Salt and freshly ground pepper
  • 1/4 cup (60 mL) panko breadcrumbs
  • Cilantro


  • Pour lime juice into a small bowl and sprinkle with gelatin. Let stand 5 minutes to soften, then add 2 tbsp (30 ml) boiling water to dissolve gelatin.
  • Place celery, parsley, cilantro, green onion and lime zest in a food processor. Process until finely chopped.
  • Add half the crabmeat, the paprika and Ricotta. Process until well combined, add gelatin and season with salt and pepper.
  • To mould the mousse, use a muffin pan or individual moulds (ramekins). Line inside of moulds with plastic wrap or parchment paper to make unmoulding easier.
  • Pour mousse into moulds. Cover loosely and refrigerate until set, about 2 hours.
  • To unmould muffin pan, invert over a baking sheet, remove plastic wrap and place on plates. To unmould ramekins, invert each over plates and remove plastic wrap.
  • Garnish with remaining crab, panko breadcrumbs and cilantro.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. It looks so delicious! Looking forward to trying some of your recipes. Thanks for blogging!

  2. Wow, now that’s a wonderful, decadent and delicious looking appetizer. So, if that’s my share… what is everyone else going to eat? 🙂 All the best Steve, wishing you and your family a very happy 2014!!

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