"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Crab Mousse Recipe

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This recipe for Crab Mousse, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Blankenship & Sandy Cook
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup, undiluted
1 pkg. Knox gelatin in 3 Tbsp cold water
6 0z. softened cream cheese
1 Cup Mayonaise
1 Cup Celery chopped fine
1 can or 1/2 lb. flaked crab meat
1 small onion chopped fine
1 small can water chestnuts chopped fine

Directions:
Directions:
Warm 1 can Cream of mushroom soup, undiluted. Dissolve 1 pkg. Knox gelatin in 3 Tbsb. cold water. Add to warm soup. Add to the soup mixture: softened cream cheese, 1 cup mayo, 1 cup chopped celery, 1 can crab meat, 1 small onion, 1 can water chestnuts chopped. Mix together and put in a greased 51/2 cup or 6 cup fish mold. Chill until firm. Garnish when unmolded. Serve with crackers.

Personal Notes:
Personal Notes:
Unmold onto a plate that has a layer of attractive luttace on it. Depending on the shape of mold you have used. Garnish appropately, using pimento,thin sliced cucumber, onion rings, or black olives. Be creative. This is great for large gatherings. Can be made several days ahead; stored in the refrigerator.

 

 

 

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