1 1/4 to 1 1/2 cups of cooked and finely chopped crab
1/4 cup of cold water
1 tablespoon of unsalted gelatin
3/4 cup of mayonnaise
1 tablespoon of lemon juice
1 medium onion, cut into small pieces
5 green onions, cut into small pieces
Salt and white pepper to taste
1/4 teaspoon of mustard powder
3/4 teaspoon of marjoram
1/3 cup of whipped heavy cream
1 1/4 to 1 1/2 cups of cooked and finely chopped crab
1/4 cup of cold water
1 tablespoon of unsalted gelatin
3/4 cup of mayonnaise
1 tablespoon of lemon juice
1 medium onion, cut into small pieces
5 green onions, cut into small pieces
Salt and white pepper to taste
1/4 teaspoon of mustard powder
3/4 teaspoon of marjoram
1/3 cup of whipped heavy cream
In a small saucepan, combine the water and gelatin
Heat over low heat, stirring constantly, until the gelatin is dissolved
Let it cool slightly, then add it to a blender with the onion, green onions, lemon juice, and mayonnaise
Blend until smooth
Season with salt and pepper, and blend on medium speed until well combined
In a separate bowl, combine the crab and gelatin mixture
Mix well
Add the whipped heavy cream and mix carefully
Pour the mousse into a ring mold or an English muffin tin, leaving enough room for expansion
Cover with plastic wrap and refrigerate for 3 to 4 hours
When serving, remove from the refrigerator, run a knife around the edge of the mold, and immerse in hot water for about 8 seconds
Then, invert onto a serving plate
If necessary, repeat the process
Serve within 4 to 6 hours.
