This article contains affiliate links and we may receive a commission for purchases made.

Crab and brown shrimp mousse with fennel and orange salad

Gorgeous crab and shrimp mousse with a fruity twist

Crab and Shrimp Mousse

You’ll need a set of dariole moulds to create this elegant start.

Recipe provided courtesy of Miele

For more ideas, advice and cookery courses, click here



For the mousse

  • Egg whites 3, lightly beaten
  • White crab meat 70g
  • Brown crab meat 30g
  • Double cream 300ml
  • Fresh dill 2 tbsp, chopped
  • Cayenne pepper 1 pinch
  • Salt and pepper to taste
  • Brown shrimps 1 handful
  • Melted butter to brush moulds

For the salad

  • Extra virgin olive oil 3 tbsp
  • Lemon 1, juice only
  • Caster sugar 1 tsp
  • Dijon mustard 1 tsp
  • Fennel 1 bulb
  • Oranges 2, segmented, juice squeezed
  • Salt and pepper to taste


  • Step 1

    For the mousse, lightly beat the egg white in a jug, and then add the remaining ingredients apart from the shrimps. Beat together thoroughly.

  • Step 2

    Grease some small dariole moulds (the recipe makes up to 10) and sit on a perforated steam container. Divide the shrimps between the moulds, then pour the mixture into the moulds and steam at 850C for 20 minutes, then remove and rest for 2-3 minutes before turning out.

  • Step 3

    For the salad, combine the oil, lemon juice, sugar, mustard and seasoning and whisk together. Finely shave the fennel on a mandolin, and place in a bowl with the segmented orange, the orange juice, then toss in the dressing.

  • Step 4

    Serve a mousse on a plate with a little salad on top, garnished with chive.