Crab Mousse with Maltese Carob Liqueur

Saturday morning at the market, I could not resist the urge I had to buy fresh crabs from the fishmonger as soon as I saw the size of them, they looked awesome. So if you manage to get your hands on a fresh crab it would be great but if you cannot find it use canned crab meat instead. Obviously do not use surimi sticks which are erroneously called crab sticks. In this recipe you can see that I used light and dark crab meat, the light crab meat coming from the legs and claws of the crab whilst the dark crab meat comes from the body cavity of the crab. I also used a Maltese Carob Liqueur which gave this mousse a wonderful carob scent. If you do not have or cannot find it, you can use good quality sherry instead. It is a pretty easy recipe as all you need to is blend all the ingredients. So, here is what you will need...

• 60g light crab meat
• 60g dark crab meat
• 1 tsp Dijon mustard
• 190ml double cream
• 2 large eggs, beaten
• Pinch of Cayenne Pepper
• 2 tsp Maltese Ħarruba (Carob) Liqueur or Sherry if not available
• Few leaves fresh thyme or a pinch of dried thyme

How to...

1. Lightly grease 3 ramekin dishes or small glass tumblers.
2. Preheat the oven to 190°C.
3. Blend all the ingredients in a blender until you get a smooth velvety mixture.
4. Pour the mixture into the ramekins/tumblers and place them into a deep oven dish.
5. Pour boiling water in the dish up to about ¾ of the outside of the ramekin/tumbler.
6. Place in the oven for about 25-30 minutes.
7. Serve with some wild rocket or salad of your choice and some crunchy grissini or Maltese galletti.

Enjoy!!

R&A