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Seattle, WA.


Dungeness Crab Mousse



  • 8 oz cream cheese
  • 1 (8 oz.) pkg. cream cheese
  • 1/2 c. mushroom soup
  • 1 envelope od unflavored gelatin, softened in 1/4 C water
  • 8 oz Dungeness Crab meat
  • 1/2 C finely diced celery
  • 1/2 C finely dices carrots
  • 1/4 C green onions, finely diced
  • 1 T lemon juice
  • 1 T fresh lemon zest
  • 1 t worcestershire sauce
  • salt and fresh ground pepper
  • pinch of cayenne
  • dash of tabasco
  • Method:
    With a 3 C mold, spray the inside with non stick pan spray. In a medium saucepan combine the cream of mushroom soup, cream cheese, and softened gelatin, and heat until bubbly, about 5 minutes over medium high heat. Stir well to make sure the gelatin is completely dissolved, and there is no lumps. Add the crab meat, celery, carrots, green onions, lemon juice, Worcestershire, and seasonings. Stir gently but thoroughly. Spoon the mixture into your mold and smooth the top with a rubber spatula. Cover with plastic wrap. Transfer to a refrigerator and chill until firm, any where from 3-6 hours. When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto your serving platter, and serve with a medley of crackers.
    Servings: 3 C mold

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