• 6servings
  • 197minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 to 1/2 ounce) can cream of mushroom soup

  2. 1 (8-ounce) package cream cheese

  3. 1 envelope unflavored gelatin, softened in

  4. 1/4 cup water

  5. 8 ounces lump crabmeat

  6. 1 cup finely chopped celery

  7. 1/4 cup chopped green onion

  8. 1 tablespoon lemon juice

  9. 1 teaspoon Worcestershire sauce

  10. 1/4 teaspoon seasoned salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve with crackers.


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