Crab Mousse Recipe Epicurious

CRAB MOUSSE

Steps:

• Heat soup, add cubed cream cheese, stir until smooth. Soften gelatin in 2 Tablespoons water, add to soup. Add other ingredients and 1 can crabmeat (2 cups). Mix well off heat. Pour into mold and chill. Serve with crackers or melba toast. You can substitute other cooked/flaked fish. Good with trout.

CRAB MOUSSE

Steps:

• Mix gelatin and water and set aside. Over low heat combine soup, cream cheese, dressing, onion, worcestershire, and salt until fully mixed. Remove from heat add gelatin mixture mix thoroughly. Add celery mix then gently mix in crab. Chill for 4 or more hours, serve with crackers or freeze for later use.

SEAFOOD MOLD

Steps:

• Dissolve gelatin in 1/2 cup cold water and let sit.
• Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.)
• Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside.
• In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat.
• Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste.
• Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello).
• Release mold onto serving platter and garnish with cilantro. Serve.

CRAB MOUSSE

Steps:

• Heat mushroom soup and cream cheese, stir until smooth.
• Add gelatin to cold water and soften 5 minutes.
• Add gelatin mixture to soup mixture.
• Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
• Pour into 4-cup cold mold (oil or spray mold with Pam before).
• Chill overnight.
• Unmold onto serving plate and decorate with sprigs of parsley.
• Serve with crackers.

CRAB MOUSSE

Steps:

• Heat soup, stir in gelatin and add cheese until melted to a thick mixture. Stir until smooth Add remaining ingredients and pour into a greased mold. Chill until firm. Serve with crackers