Crab Mousse

Gail Charbonneau


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.


☆☆☆☆☆ 0 votes

15 Min
5 Min
Stove Top


  • 1 can(s)
    cream of mushroom soup
  • 8 oz
    cream cheese
  • 1
    envelope unflavored gelatin, softened in 1/4 cup water
  • 8 oz
    lump crab meat
  • 1 c
    celery, finely chopped
  • 1/4 c
    scallions, finely chopped
  • 1 Tbsp
    lemon juice
  • 1 tsp
    worecestershire sauce
  • 1/4 tsp
    seasoned salt

How to Make Crab Mousse


  1. Grease 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.
  2. Stir well to make sure the gelatin is completely dissolved and there are no lumps.
  3. Add the crabmeat, celery, scallions, lemon juice, worcestershire sauce and seasoned salt. Stir gently but thoroughly.
  4. Spoon 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.
  5. When 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.
  6. Serve with crackers or toast points.

Printable Recipe Card

About Crab Mousse

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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