Crab mousse recipe

Crab Mousse recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for an elegant and delicious appetizer to impress your guests? Look no further than this delectable Crab Mousse recipe. This dish combines the delicate flavors of fresh crab meat with creamy mousse, creating a luxurious and light texture that will leave everyone wanting more. Perfect for special occasions or intimate gatherings, this recipe is easy to make and will surely be a crowd-pleaser. Get ready to indulge in a taste of the sea with this unforgettable appetizer.

Keywords: Crab, Mousse, Recipe, Appetizer, Seafood

Crab mousse recipe details

Crab mousse recipe, recipe Rating: 4.5
Number of votes:97

Ingredients:

One 8-ounce package real cream cheese

1 can cream of mushroom soup

1 envelope unflavored plain gelatin, softened in 1/4 cup water

8 ounces lump crabmeat (Real not Imitation)

1 cup finely chopped celery

1/4 cup chopped green onion

1 Tablespoon lemon juice

1 teaspoon Worcestershire sauce

Dash of tabasco

Seasoned salt to taste

Instructions:

Grease a 3 cup decorative mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, tabasco, and seasoned salt. Stir thoroughly, but gently. Spoon the mixture into the mold dish and smooth the top. Cover with plastic wrap and chill in the refrigerator until firm, approx. 3 to 6 hours. When ready to serve, remove the plastic wrap and 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. Serve with crackers.

Serves: 10 – 12