crab mousse
My daughter-in-law served this to our family one Christmas, years ago. She halved the recipe and made it in a bowl. It was gone in no time. I had forgotten all about it until recently when I was hosting a Mystery Dinner Party that took place on the Mississippi river in 1905 and I made it for the appetizer table. I made it in a fish mold. Again it was a great success.
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yield
20 serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For crab mousse
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1 cancream of mushroom soup
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8 ozcream cheese
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1envelope unflavored gelatin, softened in 1/4 cup water
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8 ozlump crab meat
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1 ccelery, finely chopped
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1/4 cscallions, finely chopped
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1 Tbsplemon juice
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1 tspworecestershire sauce
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1/4 tspseasoned salt
How To Make crab mousse
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1Grease a 3 cup seafood mold (or a bowl). Combine soup, cream cheese and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.
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2Stir well to make sure the gelatin is completely dissolved and there are no lumps.
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3Add the crabmeat, celery, scallions, lemon juice, worcestershire sauce and seasoned salt. Stir gently but thoroughly.
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4Spoon the mixture into prepared mold and smooth top with spatula or knife. Cover with plastic wrap. Transfer to refrigerator and chill until fire, about 3 to 6 hours or overnight.
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5When ready to serve, remove plastic wrap and loosen edges of the mousse by running a knife around the sides. Invert onto serving dish. The mousse will slip out in a few minutes.
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6Serve with crackers or toast points.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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