Crab Mousse

There must be something in the water…I’ve attended several baby showers in the last couple of months! Serving as a host for a couple of those, I prepared a popular appetizer that was served to guests…Crab Mousse. The recipe is actually one that my mother-in-law shared with me several years ago. It’s a no-fail hors d’oeuvre that is prepared in a mold and can be dressed up or dressed down depending on the occasion and the garnishes you choose. I chose several baby-themed molds (see photo) for the recent baby showers.


Crab Mousse

½ cup hot water
2 envelopes gelatin
1 can cream of mushroom soup
1 8-ounce package of cream cheese
1 cup mayonnaise
1 cup finely chopped celery
¾ cup finely chopped green onions
6 ounces frozen imitation crab meat, flaked

Dissolve gelatin in hot water. Add dissolved gelatin to cream of mushroom soup and cream cheese and heat in a saucepan on stovetop. Add mayonnaise, celery, green onions, and crab meat. Mix thoroughly. Place mixture into a mold that has been sprayed with non-stick cooking spray. Refrigerate for several hours or overnight. Rest mold in warm water to loosen. Flip onto serving platter. Garnish with green olives, toasted almonds, and parsley.


Serve with crackers or bagel bites. Get creative…the possibilities are endless!


**Weekly Tip: One lesson I learned the hard way…foil placed on the grill with a little olive oil with meat and vegetables is a good thing. However, do not use foil on the grill for items that are wrapped in bacon. As the bacon cooks, the grease collects on the foil and will eventually catch fire. :)