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Crab Mousse Recipe

Crab Mousse

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on November 21, 2012

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    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.

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  • on May 27, 2010

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    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!

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  • on July 30, 2009

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    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?

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  • on December 08, 2008

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    I read the reviews and substituted Cream of Shrimp thinking that would add to the dish. To be fair I changed the recipe thinking it would be better so my three stars is totally indicative of what the recipe should be. It was just okay. Not many people ate it. Maybe if I added mayo like other did it would have been better. Alot was left over. I usually enjoy Paula Deens recipes.

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  • on November 29, 2008

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    I was very surprised that this was not as good as anticipated. The mushroom soup is overwhelming and dominates the flavor. Crab is not a main flavor. The dish did not move at our Thanksgiving celebration.
    I think the more traditional crab, cream cheese and green onion would be better, or, this one modifying to add the mayo as suggested.

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  • on November 25, 2008

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    This recipe has been around for at least 35+ years but she missed mayo - usually about 2/3 - 1 C. Also, great with with hot sauce included. You can sub crab meat with minced clams or chopped bay shrimp as well.

    Wonder where this recipe really originated from? Any ideas?

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  • on May 05, 2008

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    PAULA DOES IT AGAIN. WHAT A HIT!

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  • on February 26, 2008

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    If you add 1/2 cup of Mayo and increase this recipe to 3/4 lb. (or more of lump crab it is even better...also add a little more worsteshire and/or OLD BAY. Make sure you drain the crab really well...Too bad you can't find cream of shrimp soup anymore...because that's what my original(probably from the 60's recipe called for.

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  • on January 17, 2007

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    If you need a dip that everyone will love then try this one!! My sister-in-law who hates celery loved it...My mother who is not to found of seafood loved it!! Thanks Paula for another wonderful recipe.

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  • on December 26, 2006

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    Didn't know what to expect,but it turnrd out great and was devoured in no time. We added mayo as was suggested by other people and think it probely added to the over all dish. We used fresh Dungness crab and could have maybe added a little more salt. Will definitely use again.

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