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The first time I made this fake spider crab mousse it was for Christmas Eve and, to be honest, it was a success among the guests.
Months later, preparing a summer meal, I commented to my husband: "What else can I do as an aperitif? I can't think of more things." And he reminded me of this mousse of spider crab that he had made for Christmas and that he had loved. And again he was very successful again.
And of course, we will repeat this New Year's Eve. It's a appetizer delicious, fast and simple that will make you look good on any occasion.
Source - Thermomix Magazine
Adapt this recipe to your Thermomix model
Another one that I sign up for !!! what a good looking !!!
I'm sure you like this great one! All the best
Delicious!!!!
I make a pate only with the crab sticks and mayonnaise.
The little ones don't stop until they finish it and the older ones usually like it a lot but this one has to be much better.
If Victoria is great, try it for New Years Eve, you will surely love it!
All the best
Hi Silvia, we already have a new dish, FOR NEW YEAR'S EVE, a very good looking one
Pepita sure you like it, it's very good. Happy New Year 2011 !!
Hello Silvia
I want to take different canapes to my sister-in-law's house and this one will not be lacking, for sure!
Could you clarify a step of the recipe for me? I think I have not found out very well with how simple it is! After tasting the salt, you put that we take out and reserve and then we put the butterfly and we add the previous mixture again, should we not add anything, just mix with the butterfly?
Thank you
That's it, Sonia. It is added again with the butterfly on so that it takes on the consistency of mousse and is more creamy. I hope you like it, you will tell me. Greetings and Happy Holidays!.
This falls this end of the year. I have to tell you that this Christmas Eve we had "your" fish soup and "your" hake in cava for dinner.
Thank you so much.
Mar, I am very happy that you make our recipes and I hope you liked them. Greetings and Happy Holidays!.
Oooohhhh how good it looks and the best is the name !! It sure looks like real spider crab. I will write it down for the next time I have guests, they will be amazed!
Thank you for the recipe.
A hug,
Irene
Hello Irene, the truth is that the name does it justice. I hope you like it, you will tell us. Greetings and Happy Holidays!.
Hello, I love the recipe, I have never written to you but I am a fan of your page, I enter every day, although I am subscribed so that the recipe of the day reaches my email in case for any reason I have not entered, I have already made a crowd of them and we have loved all of them, this year in the family meal the nougat that my husband has made following your instructions have triumphed.
But if you allow me a suggestion, I miss an icon or a link to be able to print the recipes, what I do is copy and paste in a separate file and thus I print it, but otherwise it would be easier. For the rest I give you a 10, or better, honors.
A greeting.
Thank you very much, Concha. It is true that you need the icon to print. We are working on it and I hope we will have it soon. Greetings and thank you very much for seeing us and following our blog. Happy Holidays!.
Hello girls, what a coincidence, for Christmas day I made this same recipe but without cream and with very little mayonnaise, it remains as a very thick cream and I put it on a canape base with mayonnaise and lobster tail. It was a success. I hope it serves as a suggestion. Your website is great! Congratulations again!
Hello M. Luisa. I love your suggestion and will give it a try. We really like that you don't say how you make the recipes so that we can improve them or try them in other ways. Greetings and thank you very much for seeing us.
I have made it for Christmas Eve and Christmas and I liked it a lot, my presenter passed it to me a month or so ago, and look where I now see it on your page. Congratulations.
I'm glad you liked it, Raquel. It is a delicious appetizer. Greetings and thank you very much for seeing us.
How much are cans of mussels and cockles?
Hello Silvia, they are normal, individual cans and I think they are 110 or 115 gr. All the best.
Can I get it ready in the morning?
Hi Chus, yes you can do it in the morning, even the day before. I hope you like it, you will tell me. Greetings and Happy 2011!
Thank you so much for making life easier for us. First of all, it is great to have an "angel" to help you and give you great ideas. Could you answer a question? What type of cream do you use (18% mg or 35%)? Being one or the other will mount more or less, sorry but I'm too new
Hello Yolanda, thank you very much for watching and following us. Regarding the cream, in this recipe I use the one with 18% mg (cream for cooking). We use cream with 35% mg for confectionery.
Greetings and Happy 2011!
It is necessary to add salt, will it taste the same?
And if I do it the day before, will something happen?
Hello Marisa, as I say in the recipe, before the last step you have to taste it to see if it needs salt. That goes to taste, if you like how it is you do not have to take it. You can do it the day before and it will be perfect. This mousse lasts a few days in the fridge and is still perfect. Greetings and Happy 2011!
I'll put it on tonight for dinner. I would like to know if with these quantities many canapes come out, it is for making half of the recipe, since we will have a number of appetizers. I love your page. All the best
Hello Cicerone, yes there are quite a few canapes. We always have plenty for the following days. The truth is that it keeps very well in the refrigerator and I don't care what is left over. If you have many entrees you can make half. I hope you like it and thank you very much for seeing us. Happy 2011!
First of all, I congratulate you on the year and thank you for this website where I find ideas for all occasions.
Taking advantage of your recipe, I have prepared it for New Year's Eve and since this year we were few diners, I threw myself and instead of crab sticks I began to remove the meat from some sea oxen that I had reserved for the occasion. The truth is that it brings a little work, but if it is for a few people or an anniversary or something like that you can cheer up, the result is IMPRESSIVE, it has been one of the star dishes of the night. It is not to do it very often but if you want to be in style it is worth it. Thank you since I owe you this success.
Happy New Year, Monica! I'm glad you liked it and thank you very much for watching and following us. All the best.
I have made this muss for New Year's Eve and we really liked it, but I think that New Year's Day today, being more rested, was even better. Whenever I make your recipe it never fails so I just thank you for your recipes and have good luck and good health for the year 2011! Also for Reyes I will make your roscón.
Hello Angels, I am glad that you liked it. Thank you very much for seeing us and I wish you a Happy 2011! for you and for all yours. All the best.
Hello at two,
Tell you that I have been following this blog for quite some time but I was never encouraged to publish my opinion but in the end I have made up my mind.
I made this recipe this New Year's Eve and the truth is that it is vice, I liked it very much and I will repeat it again fixed.
I want to thank you for your effort and thank you for giving us so many ideas and the most important thing to take advantage of the thermomix (it is the queen of my kitchen hahaha).
Well, I encourage you to continue this well for a long time.
A big kiss
Hi Violeta, I'm glad you liked it. Thank you very much for seeing us and I hope you continue to like our recipes. This new year we will continue with our recipes and trying to improve. Greetings and Happy 2011!
It was the star dish of the night. I saw the recipe by chance the day before New Year's Eve and it was a total success. Very good
I'm glad, Isabel. It is a very rich appetizer. All the best.
I made it for New Years Eve…. Tremendous success which had… .easy, fast and delicious, thank you !!!!!
I'm glad, Ana. Greetings and Happy 2011 !.
We always put the same in the canapes. This year I have triumphed, everyone has loved it, including children. I am glad I found you, I love your recipes. I have also made the coconut nougat and the choco krispis. Another triumph !. Little by little I will be doing more things. Thank you and good health for you and yours.
I am very glad Pepa that you will succeed with some recipes. It is a pleasure for us to give you ideas and that they turn out well for you. All the best
Hello girls, the exquisite pate, I put it in some baskets that I bought made of puff pastry, but since I got a lot of it the next day I put it with toast. What was left was taken away ……………… .. they left me nothing. A little kiss and continue I love your recipes I have already tried several.
I'm glad you liked it, Trini! Greetings and I am very happy that you like our recipes and our blog.
As I could not wait a year for Christmas to come back I did it the other day, it was a success. As a lot of quantity comes out, I distributed a little with my mother and my aunts and they all thought it was exquisite. The next time I go for a barbecue in the country I take it.
Thank you for these good recipes that make us look so good. A kiss.
I'm glad you liked it, Maria! Greetings and thank you very much for seeing us.
Hello, as everyone says it has been a success, but
I had a question, the cans of cockles or mussels are 110g, but in drained weight they are 64g, do we have to add 2 cans? when in doubt I have thrown another one.
It is a very simple recipe and we have loved it.
Hello Cristina, you only have to take one can of each. I'm glad you liked it and even if you add more, it's still delicious. All the best.
Hi!
I have read a lot of praises for this mouse and would like to prepare it, but would need to freeze it. Do you know if it is possible?
Thanks!!! Congratulations on your blog. It's great.
Hello Donana, I have never tried to freeze it. I think it would lose its consistency, it also has mayonnaise and I don't think it should be frozen. But the truth is that I'm not sure, it's just an opinion. I'm very glad you like our blog!
Thank you for answering so quickly. I'll use it then for another occasion.
bss
Thank you very much for offering us your good experiences. I'm going to do it for these Holidays. It looks great.
Hi how are things? Congratulations on your recipes, they are rich and simple, and they help us get more out of our thermomix. I have a doubt with this recipe, neither family is very big and on Christmas Eve there will be about 30 and I wanted to ask you if I would have enough with the amounts of the recipe or would I have to double it following the same steps. Greetings and Merry Christmas!
Well MERRY CHRISTMAS first of all, here I am hands to work, I have finished the caramelized onion and now I am cooking the eggs for this rich mousse, I have never tried it but it looks rich and rich and with the comments there are well ………… …. I sign up, well to have a good morning everyone.
I'm going to try the recipe tomorrow, I'm sure it will be delicious like all yours, I'll tell you, have a good entry into 2012. (Not 2011) hahaha….
I did it for Christmas and it was a success, but I added a splash of dry white wine, because that is how my father prepared txanguro when I was little, and that touch of wine, whether fine, chamomile, or normal terabrick gives it a delicious touch cheer up girls !!!!! And thanks again…