Ingredients Jump to Instructions ↓

  1. 1 Unflavored gelatin

  2. 1/3 cup 78ml Cold water

  3. 10 oz 284g Tomatoes - pureed

  4. 8 oz 227g Cream cheese

  5. 1 cup 237ml Mayonnaise

  6. 3/4 cup 82g / 2.9oz Celery - finely chopped

  7. 1/2 teaspoon 2 1/2ml Lemon juice

  8. 1 1/2 cups 219g / 7.7oz Crab and shrimp - cooked and chopped

  9. 1/8 teaspoon 0.6ml Salt

  10. 1/8 teaspoon 0.6ml Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Soften the gelatin in the cold water.

  2. Bring tomatoes to a boil, reduce heat, and slowly whisk in gelatin water mixture. Add cream cheese and stir until melted.

  3. Remove from heat and cool to room temperature. Whisk in mayonnaise, onion, celery, salt, Tabasco, and lemon juice. Stir to blend completely.

  4. Refrigerate for about 15 minutes, then fold in crab and shrimp.

  5. Transfer mixture to a serving bowl or decorate mold and refrigerate overnight. A fish mold is ideal for this mousse.

  6. For decoration, use olives for the eyes, fresh parsley or fresh dillweed for eyebrows, sliced almonds for scales, and pimiento strips on the tailfin.

  7. Serve with cracker, cocktail toasts, or with slices of dark rye or pumpernickel.


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