Crab Mousse

Name: Crab Mousse
Prep time: 3 h 17 min
Cook time: 3 h 17 min
Total time: 3 h 17 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters finely chopped celery; 227 grams package cream cheese; 283 grams cream of mushroom soup; 1 envelope unflavored gelatin, softened in 1/4 cup water; 59 milliliters chopped green onion; 1 Tbsp lemon juice; 227 grams lump crabmeat; 0 teaspoons seasoned salt; 1 teaspoon Worcestershire sauce

Crab Mousse is a gluten free and pescatarian recipe with 6 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 14g of fat, and a total of 199 calories. If you have seasoned salt, green onion, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 17 minutes.

Instructions

Grease a 3-cup seafood mold.

Ingredients you will need

Seafood

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 the gelatin is completely dissolved and that there are no lumps.

Ingredients you will need

Cream Cheese

Gelatin

Soup

Equipment you will use

Sauce Pan

Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly.

Ingredients you will need

Worcestershire Sauce

Seasoned Salt

Green Onions

Lemon Juice

Crabmeat

Celery

Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Spatula

Knife

Transfer to the refrigerator and chill until firm, about 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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Knife

Serve with crackers.

Ingredients you will need

Crackers

Equipment

Ingredients

Servings:

237milliliters

finely chopped celery 227grams

package cream cheese 283grams

cream of mushroom soup 1envelope

unflavored gelatin, softened in 1/4 cup water 59milliliters

chopped green onion 1Tbsp

lemon juice 227grams

lump crabmeat 0teaspoons

seasoned salt 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hay Shed Hill Pitchfork Chardonnay. It has 5 out of 5 stars and a bottle costs about 19 dollars.