Crab mousse

This is a pretty straight forward dish to prepare, but is visually quite stunning – not to mention tasty! The fresh spices complement the crab beautifully and and any heat is soothed by the rich creme fraiche.

Makes 4


  • Small brioche loaf
  • 100g creme fraiche
  • 1 tablespoon of coriander, chopped
  • 1 tablespoon of dill, chopped
  • 1/2-1 red chilli, finely chopped (adjust the heat to your liking)
  • Zest from 1/2 lemon
  • Large pinch of salt
  • 2 tablespoons of creme fraiche


Cut the brioche into 4cm cubes
Fry gently (on low heat) in a dry non stick pan until brown and crispy all over
Cut the top off to create a lid and hollow out the body of the cube itself
These won’t stay crispy for long, so make these as close to service as possible (although they are still delicious even once the crispness is gone)
To make the mousse itself, simply combine all the ingredients and season to taste
Fill the cube and place the lid on top to create a lovely surprise for your diners
We used a gold leaf as a decoration to bring this morsel to another level, but there is no need for this