Best 7 Crab Mousse Recipes

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Indulge in the exquisite flavors of crab mousse, a culinary masterpiece that tantalizes taste buds with its delicate texture and burst of seafood goodness. This versatile dish, often served as an elegant appetizer or a luxurious main course, is a symphony of fresh crab meat, creamy richness, and aromatic herbs. In this comprehensive guide, we present a collection of delectable crab mousse recipes, each offering a unique twist on this classic dish. From the simplicity of a classic crab mousse to innovative variations featuring avocado, corn, or even a touch of smoked salmon, these recipes cater to a range of palates and preferences. Whether you seek a quick and easy appetizer for your next party or an impressive centerpiece for a special occasion dinner, our curated selection of crab mousse recipes has something for every culinary enthusiast. So, prepare to embark on a culinary journey that will leave you craving more with our exceptional crab mousse recipes.

Here are our top 7 tried and tested recipes!

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.

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

AVOCADO AND CRAB MEAT MOUSSE



Avocado And Crab Meat Mousse image

Provided by Craig Claiborne And Pierre Franey

Categories     pastas, salads and dressings, appetizer

Time 25m

Yield Six to eight servings

Number Of Ingredients 14

4 unblemished, ripe avocados, about 2 pounds
2 tablespoons lemon juice
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
1 cup mayonnaise, preferably homemade
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon anchovy paste
1 pound lump crab meat
2 teaspoons corn, peanut or vegetable oil
Tarragon leaves for garnish, optional
Tarragon sauce (see recipe)

Steps:

  • Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
  • In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
  • Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
  • Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
  • Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
  • Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
  • Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 32 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams

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

My daughter-in-law served this to our family one Christmas, years ago. She halved the recipe and made it in a bowl. It was gone in no time. I had forgotten all about it until recently when I was hosting a Mystery Dinner Party that took place on the Mississippi river in 1905 and I made it for the appetizer table. I made it in a...

Provided by Gail Charbonneau

Categories     Seafood Appetizers

Time 20m

Number Of Ingredients 9

1 can(s) cream of mushroom soup
8 oz cream cheese
1 envelope unflavored gelatin, softened in 1/4 cup water
8 oz lump crab meat
1 c celery, finely chopped
1/4 c scallions, finely chopped
1 Tbsp lemon juice
1 tsp worecestershire sauce
1/4 tsp seasoned salt

Steps:

  • 1. Grease a 3 cup seafood mold (or a bowl). Combine soup, cream cheese and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.
  • 2. Stir well to make sure the gelatin is completely dissolved and there are no lumps.
  • 3. Add the crabmeat, celery, scallions, lemon juice, worcestershire sauce and seasoned salt. Stir gently but thoroughly.
  • 4. Spoon the mixture into prepared mold and smooth top with spatula or knife. Cover with plastic wrap. Transfer to refrigerator and chill until fire, about 3 to 6 hours or overnight.
  • 5. When ready to serve, remove plastic wrap and loosen edges of the mousse by running a knife around the sides. Invert onto serving dish. The mousse will slip out in a few minutes.
  • 6. Serve with crackers or toast points.

CRAB MOUSSE



CRAB MOUSSE image

Categories     Condiment/Spread     Fish     Appetizer     Freeze/Chill     Cocktail Party     Quick & Easy

Yield 8 cups

Number Of Ingredients 9

1-8oz package cream cheese, softened
1 small grated onion
1/2 can cream of mushroom soup
1 envelope unflavored gelatin, dissolved in 1/8 cup water
1/2 cup mayonnaise
1/2 cup chopped celery
1-1/2 cup crab meat
dash salt
crackers

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

Tips:

  • For the best results, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
  • Be sure to finely chop the crab meat. This will help it to blend smoothly with the other ingredients.
  • If you don't have heavy cream, you can use milk instead. However, the mousse will be slightly less rich and creamy.
  • If you want a smoother mousse, you can strain it through a fine-mesh sieve before serving.
  • Crab mousse can be served as an appetizer, main course, or side dish. It's also a great filling for sandwiches and wraps.

Conclusion:

Crab mousse is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up leftover crab meat, and it's also a perfect dish for a special occasion. With its delicate flavor and creamy texture, crab mousse is sure to please everyone at your table.

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