Easy Crab Mousse Recipes

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CRAB MOUSSE



Crab Mousse image

Mother always knows best. Mom used to make this on special occasions such as Thanksgiving and Christmas. It's an awesome recipe.

Provided by Party of four

Categories     Spreads

Time 3h30m

Yield 2 small molds, 8-10 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can campbell's condensed cream of mushroom soup
8 ounces cream cheese
1 tablespoon plain gelatin (I use 1 packet of Knox original unflavored Gelatin)
3 tablespoons warm water
8 ounces cooked crabmeat
1 cup minced celery (approx 2 stalks)
2 -3 tablespoons lemon juice (approx half a lemon)
1 bunch green onion, chopped
1 cup mayonnaise

Steps:

  • 1. Dissolve gelatin in 3 tablespoons of warm water.
  • 2. Heat cream of mushroom (condensed) in medium-size saucepan.
  • 3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
  • 4. Cool mixture.
  • 5. Add remaining ingredients.
  • 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
  • 7. Chill until set (approximately 3 hours).
  • 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
  • 9. Garnish with fresh parsley annd serve with plain crachers.

CRAB MOUSSE



Crab Mousse image

Make and share this Crab Mousse recipe from Food.com.

Provided by salvador1709

Categories     Crab

Time 8h20m

Yield 1 batch

Number Of Ingredients 9

10 ounces cream of mushroom soup
1/2 cup finely chopped green onion
6 ounces cream cheese
1 cup mayonnaise
1 (1/4 ounce) package unflavored gelatin
5 ounces crabmeat
1/4 cup cold water
1/4 teaspoon curry powder
1/2 cup finely chopped celery

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.

Nutrition Facts : Calories 1918.5, Fat 155.6, SaturatedFat 53, Cholesterol 307.7, Sodium 5252.2, Carbohydrate 85.2, Fiber 2.3, Sugar 21.6, Protein 52.8

BAKED CRAB CAKES WITH AVOCADO MOUSSE



Baked Crab Cakes with Avocado Mousse image

Provided by Food Network

Categories     appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 27

1 pound lump crabmeat
2 tablespoons mayonnaise
2 tablespoons spicy mustard
1/2 cup panko bread crumbs
1 teaspoon minced red jalapeno pepper
1 teaspoon minced green jalapeno pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, juiced
1/2 medium orange, juiced
1 tablespoon olive oil
Salad, for serving, recipe follows
Avocado Mousse, recipe follows
2 small carrots, peeled and julienned
About 4 cups mixed greens, washed and dried
2 tablespoons sesame oil
1/2 medium lemon, juiced
Pinch salt
Pinch pepper
Citrus fruit wedges (oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional
1 large avocado
1 tablespoon heavy whipping cream
1/2 medium orange, juiced
1/2 medium lemon, juiced
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
  • Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
  • Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
  • Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

SCALLOP MOUSSE



Scallop Mousse image

Provided by Alton Brown

Categories     appetizer

Time 30m

Yield 35 to 40 servings

Number Of Ingredients 9

1 pound wet sea scallops, muscle removed, rinsed and patted dry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
  • Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.

Provided by lutzflcat

Categories     Lemon Desserts

Time 1h10m

Yield 4

Number Of Ingredients 7

½ cup heavy cream
1 tablespoon confectioners' sugar
1 (4 ounce) package cream cheese, softened
1 ½ cups lemon curd
½ teaspoon vanilla extract
4 tablespoons mixed fresh berries
4 fresh mint leaves

Steps:

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
  • Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
  • Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
  • Garnish with fresh berries and mint leaves.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg

CRAB MOUSSE



Crab Mousse image

Mmmmmmmmmmmmmmmm sounds good!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Soups

Number Of Ingredients 9

1 can(s) cream of mushroom soup
1 - 8 oz. package(s) cream cheese, room temperature
1 env. - gelatin, unflavored, softened in 1/4 c water
8 ounce(s) lump crab meat
1 cup(s) celery, finely chopped
1/4 cup(s) green onions, chopped
1 tablespoon(s) lemon juice
1 teaspoon(s) worcestershire sauce
1/4 teaspoon(s) seasoning salt

Steps:

  • grease a 3 C seafood mold. Combine the soup, cream cheese & softened gelatin in a saucepan & heat until hot & bubbly, about 5 minutes. Stir well to make sure the gelatin is completely dissolved & that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, worcestershire & seasoned salt. Stir gently but thoroghly.
  • Spoon the mixture into the prepared mold & smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator & chill until firm, about 3 - 6 hours.
  • When ready to serve, remove the plastic wrap & 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.
  • Serve with crackers.

CRAB APPETIZER MOLD



Crab Appetizer Mold image

This easy dish is ideal for parties. It is a true indulgence.-Kathi Mulchin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 9

1 envelope unflavored gelatin
3 tablespoons cold water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 cup mayonnaise
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 celery ribs, finely chopped
4 green onions, finely chopped
Assorted crackers

Steps:

  • In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

MOUSSE OF CRAB MEAT



Mousse Of Crab Meat image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Eight or more servings

Number Of Ingredients 10

1 pound fresh crab meat, preferably lump
1 pound skinless, boneless white fish such as monkfish, striped bass and so on
1/8 teaspoon cayenne pepper
1 egg
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
Butter for greasing a mold
White butter sauce (see recipe)

Steps:

  • Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
  • Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
  • Add one cup of the crab meat and continue blending until the mixture is smooth.
  • Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
  • Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
  • Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
  • Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
  • Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

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