Crab Mousse Recipe
Servings: 1
Ingredients
- 1 x 10 ounce. can Cream of Mushroom soup, undiluted
- 1 x 6 ounce. package light cream cheese
- 1 env unflavored gelatin
- 1/4 c. cool water
- 1/2 c. finely minced celery
- 1/2 c. finely minced green onions
- 1 c. light mayonnaise (use mayonnaise, not Miracle Whip, etc.)
- 1 x tin crab meat, liquid removed (the size like a small tuna can)
- 1/4 tsp curry pwdr
Directions
- In a saucepan, heat soup and cream cheese over medium heat, stirring till smooth. Meanwhile, add in gelatin to cool water, stir and allow to sit and soften 5 min. Remove saucepan from heat and add in gelatin to soup/cream cheese mix, stir to combine. Add in celery, onions, mayonnaise, crab and curry, mixing well. Pour into a 4 c. mold which has been sprayed with cooking spray. Refrigerateovernight.
- Un-mold on serving plate and allow guests to spread on assorted crackers as an appetizer.
- Note: 1/4 c. finely minced red pepper is a nice optional addition, especially at Christmas time, the red pepper and green onion look festive.
- This recipe has been a favorite of mine for years. I serve it as an appetizer for when we have company and it's generous sufficient to feed a good sized crowd.
- Submitted by.... Diane G. of Port Burwell, Ontario, Canada.
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