Crab Mousse In Cucumbers Recipes

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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

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

Make and share this crab mousse recipe from Food.com.

Provided by chia2160

Categories     Spreads

Time 10m

Yield 36 appetizers

Number Of Ingredients 9

1/2 lb crabmeat
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced onion
2 teaspoons prepared horseradish
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
endive, spears or cracker

Steps:

  • mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab.
  • spoon into endive spears or onto crackers.
  • you may use a pastry bag if desired.

Nutrition Facts : Calories 17.3, Fat 1.1, SaturatedFat 0.6, Cholesterol 5.5, Sodium 103.3, Carbohydrate 0.4, Sugar 0.1, Protein 1.4

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.

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