There are several advantages of this kind of crab mousse: No oven required, it can be done one day in advance, it avoids having to peel the shellfish at the table (if we prepare the cake with natural crab meat? take advantage of the use of some fun molds to present it originally… Are we forgetting any more?

Cold crab cake

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This Cold Crab Cake is perfect for days when the heat is excessive. It is very tasty and very easy to prepare.

Ángela

Kitchen: cuisine
Recipe type: Fish

Total time:

Ingredients

1 cans or 65 gr. natural light tuna
18 sticks or 300 gr. crab meat
250 ml. skim milk
300 gr. white cheese in cream
3 gelatin sheets or 3 gr. agar-agar
1 tablespoon ketchup
anise seeds
pepper

Preparation

Crumble the drained tuna and finely chop the crab. We can use a kitchen robot to get, if we want a finer cake, a perfect mincemeat.
Soak the gelatin sheets in cold water for a few minutes to soften.
We heat half of the milk if we are going to use the gelatin sheet and dissolve it in it, well drained of water. If we use agar-agar, it is necessary to boil it for a few minutes.
We beat the cheese with the rest of the milk, a little salt and pepper, a pinch of aniseed and the ketchup.
Add to this cream the milk with the gelatin and mix well. Finally, we add the fish.
Pour the cream into the molds to be used and let it cool to room temperature for a few minutes before refrigerating it to set. We will need to wait a minimum of 4 hours.

Image: I have an oven

Recetín

Cold crab cake

Cold crab cake

Ingredients

Preparation

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