Crab Meat Mousse

  • Yield: 5 cups


1 1/2cups chopped cooked crab meat or salmon
1cup chopped celery
1/2cup chopped green bell pepper
3tablespoons lemon juice
2tablespoons grated onion
1tablespoon Worcestershire sauce
1teaspoon salt
1/2teaspoon Tabasco sauce
1 1/2tablespoons unflavored gelatin
1/3cup cold water
1-- (10-ounce) can tomato soup
9ounces cream cheese
1cup mayonnaise


  1. Line mold with plastic wrap.  Combine the crab meat, celery, green pepper, lemon juice, onion, Worcestershire sauce, salt and Tabasco sauce in a bowl and mix well. Let stand to allow flavors to blend.  Soften the gelatin in the cold water for 5 minutes and mix well.  Combine the soup and cream cheese in a double boiler.  Cook over low heat until blended, stirring frequently.  Stir in the gelatin mixture.  Remove from heat.  Cool until slightly thickened.  Stir in the mayonnaise.  Add the crab meat mixture and mix well.  Spoon into prepared mold.  Chill until set.  Invert onto serving platter.  Serve with assorted party crackers.  May serve as a salad.  Substitute shrimp for crab meat or salmon if desired.


Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).