There are several advantages to this type of crab mousse: It doesn't require an oven , it can be made a day in advance, it saves us from having to peel the seafood at the table (if we prepare the cake with natural crab meat?), we can take advantage of using fun molds to present it in an original way … Are we forgetting any others?

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
Rations: 8

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

Music

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