SHRIMP MOUSSE
Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm
Provided by Southern Lady
Categories Spreads
Time 13m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Drain shrimp and rinse well. Set aside.
- Bring undiluted soup to a low boil (watch not to splatter).
- Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
- Beat cream cheese and mayonnaise together.
- Add the tomato soup and beat mixing well.
- Fold in celery and onion with a wooden spoon.
- Fold in the shrimp, being careful not to break shrimp.
- Pour into a nice mold and refrigerate for several hours or overnight.
- Serve with party crackers that aren't heavily flavored.
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.
CRAB MOUSSE
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
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.
DOT BURKE'S SHRIMP MOUSSE RECIPE
Provided by momgram1
Number Of Ingredients 9
Steps:
- In large sauce pan, melt tamato soup and cream cheese. Slowly add water and gelatin to pan. Cool mixture completely. Add onion, celery, peppers, mayo, and shrimp and mix well. Grease a 5 cup mold with reserved mayonaise and then pour mixture into mold. Refrigerate overnight, remove from mold, and enjoy with Wheatsworth crackers!
CRAB MOUSSE
Make and share this crab mousse recipe from Food.com.
Provided by chia2160
Categories Spreads
Time 10m
Yield 36 appetizers
Number Of Ingredients 9
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
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