Crab and Spinach Mousse/Timbale

Crab and Spinach Mousse/Timbale

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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
1 egg
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
chop; cool.

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.

Sizzle - Summer 2014 Issue


4 servings


Side, Sizzle

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals