Ingredients
- 1 (10 to 1/2 ounce) can cream of mushroom soup
- 1 (8-ounce) package cream cheese
- 1 envelope unflavored gelatin, softened in 1/4 cup water
- 8 ounces lump crabmeat
- 1 cup finely chopped celery
- 1/4 cup chopped green onion
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon seasoned salt
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By mzcin_9397037
Costa Mesa, CA
on November 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WOW my mother use to make this over 35 years ago and I lost the recipe. She use to make at the holidays and so I've been really craving it since I haven't had it for a long time. The recipe is so good and the only thing different is that we never put in seasoned salt. I'm going to definitely make it now. Thanks Paula.
By Blonddee
Goodyear AZ
on May 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great recipe. I have used it for 40 years. I published it in a Little League Cookbook 38 years ago. It also won a metal and money from Wilton in a recipe contest they were sponsoring at that time. Only difference in my recipe and Paula's is I don't use seasoned salt. Doesn't need salt as far as I am concerned.
Everytime I serve this I get raves reviews. If I don't have crab meat on hand I have used tiny, salad shrimp and also used immitation crab mixed with shrimp. For something different I have used flaked, canned salmon also. Very versatile. Enjoy!
By xxshortie4lyfxx...
miami, FL
on July 30, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
HEY IM A 19 YEAR OLD GIRL WHO RECENTLY LOVES TO COOK I TRY ALL DIFFERENT TYPES OF RECIPES THAT I SEE ON FOOD NETWORK.. ONE PROBLEM I HAVE IS I SAW THIS EPISODE ON TV TODAY AND SHE DID NOT PUT IT IN A MOLD AND CHILL IT? IS THAT NESSESARY?
Read all 19 reviews