Crab Mousse

  • Pin It
  • print

Servings: 6 servings
Prep Time: 3 hours 10 min
Cook Time: 7 min
Difficulty: Easy

Ingredients Add to grocery list

1   (10 1/2) can cream of mushroom soup
1   (8 ounce) package cream cheese
1   envelope unflavored gelatin, softened in 1/4 cup water
8 ounce lump crab meat
1 cup finely chopped celery
1/4 cup chopped green onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt


Grease a 3-cup seafood mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that the gelatin is completely dissolved and that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly. 

Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator and chill until firm, about 3 to 6 hours. 

When ready to serve, remove the plastic wrap and 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.

Show: Paula's Home Cooking/Paula Deen and Friends/Christmas with Paula Deen
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:


loive you Paula

By Barb Maynaed on September 13, 2013


By Anonymous on July 15, 2010

My Recipe Box |

Paula's Upcoming Schedule