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Crab Mousse (or Salmon/Tuna) Recipe

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This recipe for Crab Mousse (or Salmon/Tuna), by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes unflavored gelatin
1/2 hot water
1 can mushroom soup
2 3oz.packages of cream cheese
3 Tbs. A-1 sauce
1 cup mayonnaise
2 Tbs. minced onion
1/2 tsp. salt
dash of pepper
2 8oz. cans crabmeat flaked fine (or salmon, or tuna)
1/2 cup dry sherry
2 Tbs. capers

Directions:
Directions:
Dissolve gelatin in the hot water. Heat soup in double boiler, and add cheese. Stir until smooth and all the cheese is melted. Pour into a bowl set over a bowl of ice and stir, adding mayonnaise, gelatin and A-1 sauce. Blend thoroughly and let cool. Add remaining ingredients, mix well and pour into a lightly oiled mold. Refrigerate overnite.
serve with crackers.

Number Of Servings:
Number Of Servings:
12-18
Personal Notes:
Personal Notes:
This is a delicious appetizer and well worth the time to make it. The recipe is from my friend Bobby Jaffe who got it from his friend, Al Herman.

 

 

 

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