Crab and Spinach Mousse/Timbale
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Credit: Richard Kugelmann
Sizzle, Summer 2014
½ oz. goat cheese
8 oz. ricotta cheese
4 oz. mascarpone cheese
4 oz. fresh baby spinach, divided
½ oz. butter
2 T. pine nuts
6 oz. mozzarella cheese
4 oz. crab, special grade
Salt and white pepper, to taste
1. In food processor, puree goat cheese, ricotta, mascarpone and half the spinach. Transfer to bowl; set aside.
2. In small saucepan, melt butter. Saute remaining spinach just until wilted, 2-3 minutes. Coarsely
3. Toast pine nuts in 350°F oven for 5 minutes; cool. Fold into cheese mixture with cooled spinach, mozzarella, crab, egg, salt and pepper. Adjust seasoning; set mousse aside.
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