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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crab Mousse Recipe

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This recipe for Crab Mousse is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4th. stick of butter softened to room temperature
1 10 1/2 ounce can cream of mushroom soup
1 8 ounce package of cream cheese softened to room temperature
1 envelope unflavored gelatin softened in 1/4th. cup cold water
8 ounces lump crab meat
1 cup finely diced celery
1/4th. cup finely chopped green onion (white and light green parts only)
1 tsp. dried dill
1/2 tsp. dried tarragon
1 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1 splash Cajun pepper hot sauce
Directions:
Directions:
Grease a 3-cup seafood mold with softened butter. Combine the soup, cream cheese and softened gelatin in a saucepan, and heat until hot and bubbly (around 5 minutes). Stir well to make sure the gelatin is completely dissolved. Add the crab, celery, onion, dill, tarragon, lemon juice, Worcestershire sauce, and the Cajun pepper hot sauce; stir all ingredients thoroughly.

Spoon mixture into the buttered mold and smooth out the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.

When ready to serve, remove the plastic wrap and using a knife dipped in warm water, loosen the edges of the mousse by running the knife around the sides of the mold. Invert the mold onto your favorite serving dish. Be patient, the mousse will slip out in a few minutes. Garnish the mousse by putting a bouquet of dill around the perimeter of the molded shape. Add thinly-sliced lemon rings around the dill. Enjoy!
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a wonderful, elegant appetizer I learned while visiting friends in New Orleans. It goes well with a glass of champagne or your favorite white wine

 

 

 

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