Molded Crab Mousse

Molded Crab Mousse

Molded Crab Mousse


Makes 32 servings


2 cans (6 ounces each) crabmeat or 2 cups fresh shelled crabmeat
1 cup (4 ounces) shredded Colby cheese
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 cup sour cream
1/2 cup mayonnaise
1/4 cup chili sauce
2 tablespoons fresh lemon juice
3 tablespoons cold water
1 tablespoon unflavored gelatin
Cucumber slices (optional)
Fresh dill sprigs (optional)


  1. Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.
  2. Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.
  3. Combine sour cream, mayonnaise, chili sauce and lemon juice in small bowl. Pour cold water into small saucepan; stir in gelatin. Cook over low heat, stirring constantly, until thoroughly dissolved. Stir quickly into sour cream mixture.
  4. Fold sour cream mixture into crab mixture; spoon into prepared mold. Cover with plastic wrap; refrigerate 3 hours or until set. Unmold onto serving platter. Garnish with cucumber slices and dill sprigs.

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