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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Check it out »#course #main-ingredient #appetizers #seafood #crab #dietary #shellfish
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