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...
Provided by Gail Charbonneau
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 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.
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#course #main-ingredient #appetizers #seafood #crab #dietary #shellfish
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Muhammad Wali
[email protected]I've never been a fan of crab, but this mousse changed my mind. It's delicious!
Fauzia Fuad
[email protected]This mousse is perfect for a summer party. It's light and refreshing.
Hilary Simiyu
[email protected]I'm allergic to shellfish, so I substituted shrimp for the crab. It turned out great!
Killer22 Ninj
[email protected]I made this mousse for a potluck, and it was gone in minutes. Everyone loved it!
ADIAN WILLORY
[email protected]This mousse is a little time-consuming to make, but it's definitely worth the effort.
Eduardo Bonilla
[email protected]I love the presentation of this mousse. It's so elegant and impressive.
Raj Talukder
[email protected]This mousse is so versatile. I've served it as an appetizer, a main course, and even a dessert.
Jorja Gillard
[email protected]I've never made mousse before, but this recipe was easy to follow. My mousse turned out great!
Degu Buse
[email protected]This mousse is a bit pricey to make, but it's worth it for a special occasion.
Attaullah kalani
[email protected]I'm not a big fan of seafood, but I really enjoyed this mousse. It was light and flavorful, and the crab flavor wasn't overpowering.
Umar Jutt g
[email protected]This is the best crab mousse I've ever had! The texture is perfect, and the crab flavor is amazing.
Samilin Dorvil
[email protected]I followed the recipe exactly, but my mousse turned out a little too salty. I think I'll use less salt next time.
Lawrence Asabere
[email protected]This mousse is so light and airy, it's like eating a cloud. The crab flavor is subtle, but it's there.
Arpan KC
[email protected]I've made this mousse several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always delicious.
Osman Abdukadir Banjar
[email protected]This crab mousse was a hit at my party! It was light and fluffy, with a delicate crab flavor. I will definitely be making this again.