CRAB MOUSSE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #appetizers #seafood #crab #dietary #shellfish
You'll also love
Steven Van Staden
[email protected]I highly recommend this recipe!
Mwajuma Mohammed
[email protected]This was the perfect dish for my dinner party.
Karim beb√∏ 2
[email protected]I can't wait to try this recipe again soon.
Hadi raza
[email protected]This recipe is a keeper!
Namubiru
[email protected]I've never had crab mousse before, but I'm definitely a fan now.
Mahar Sahib
[email protected]I'm not a huge fan of seafood, but this crab mousse was surprisingly good.
Trilochan Poudel
[email protected]This is a great recipe for a special occasion, or even just for a weeknight dinner.
Twizukye Deogratius
[email protected]I served this mousse with crackers and fruit, and it was a delicious appetizer.
Steven Wainaina
[email protected]I added a bit of Old Bay seasoning to give the mousse a little extra flavor.
Tibita
[email protected]This was my first time making crab mousse, and it turned out perfectly.
rayan yusf
[email protected]I love that this recipe uses real crab meat, instead of canned crab.
Ibrahim Salaudeen
[email protected]This recipe is so easy to follow, and the results are always amazing.
Emile Emerson
[email protected]I've made this crab mousse several times now, and it's always a crowd-pleaser.
Pam Lemus
[email protected]This crab mousse was a hit at my party! It was so light and fluffy, and the crab flavor really shone through.