crab mousse

Name: Crab Mousse
Prep time: 3 h 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 can(s) cream of mushroom soup; 1 - 8 oz. package(s) cream cheese, room temperature; 1 env. - gelatin, unflavored, softened in 1/4 c water; 8 ounce(s) lump crab meat; 1 cup(s) celery, finely chopped; 1/4 cup(s) green onions, chopped; 1 tablespoon(s) lemon juice; 1 teaspoon(s) worcestershire sauce; 1/4 teaspoon(s) seasoning salt

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmmmm sounds good!

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(1 rating)

yield 6 serving(s)

prep time 3 Hr 10 Min

cook time 10 Min

Ingredients For crab mousse

1 can

cream of mushroom soup
1 - 8 oz. pkg

cream cheese, room temperature
1 env.

gelatin, unflavored, softened in 1/4 c water
8 oz

lump crab meat
1 c

celery, finely chopped
1/4 c

green onions, chopped
1 Tbsp

lemon juice
1 tsp

worcestershire sauce
1/4 tsp

seasoning salt

How To Make crab mousse

1
grease a 3 C seafood mold. Combine the soup, cream cheese & softened gelatin in a saucepan & heat until hot & bubbly, about 5 minutes. Stir well to make sure the gelatin is completely dissolved & that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, worcestershire & seasoned salt. Stir gently but thoroghly.

2
Spoon the mixture into the prepared mold & smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator & chill until firm, about 3 - 6 hours.
3
When ready to serve, remove the plastic wrap & loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes.
4
Serve with crackers.
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