A creamy crab cheese dip recipe that is great served with crackers or toasted baguettes. The crabmeat can be substituted with shrimp as well.
Prep Time: 15 minutesminutes
Total Time: 15 minutesminutes
Servings: 8
Ingredients
2tbsp(30 mL) lime juice
1envelope unflavoured gelatin
2stalks of celery, coarsely chopped
1/4cup(60 mL) fresh parsley leaves
2tbsp(30 mL) fresh cilantro leaves
1green onion, coarsely chopped
1tsp(5 mL) lime zest
8oz(225 g) crabmeat, drained, divided
1/4tsp(1 mL) smoked paprika, mild or spicy or
1/2tsp(2 mL)
10oz(300 g) Quality Cheese Ricotta
Salt and freshly ground pepper
1/4cup(60 mL) panko breadcrumbs
Cilantro
Instructions
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.