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Crab Mousse Recipe

   
 

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     Crab Mousse

Category   Appetizers
Sub Category   None

Ingredients
One 10 3/4 oz. can condensed cream of muschroom soup
One 8 oz. package cream cheese
1 envelope unflavored gelatin, softened in 1/4 cup of water
1/2 lb. lump crabmeat, picked through for shell and cartilage
1 cup finely chopped celery
1/4 cup chopped green onion, white and green parts
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire Sauce
1/4 teaspoon seasoned salt
 

Instructions
1. Grease a 3-cup seafood mold.
2. Combine the soup, cream cheese, and softened gelatin in a glass bowl. Heat for 2 minutes in the microwave, until very hot. Stir well to make sure that the gelatin is completely dissolved and there are no lumps. Add the crabmeat, celery, green onion, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly.
3. Spoon the mixture into the mold and smooth the top. Cover with plastic wrap and chill until firm. When ready to serve, loosen the edges of the mousse, then invert onto a serving dish. The mousse will slip out in a few minutes. Serve with good crackers, such as Carr's Table Water crackers.


Originally Submitted
1/24/2013





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