Crab Mousse
Elevate your appetizer game with this creamy and elegant Crab Mousse, a crowd-pleaser packed with fresh seafood flavor and silky texture. Made with tender cooked crab meat, rich cream cheese, and a hint of zesty lemon juice, this no-bake recipe is perfectly balanced with aromatic seasonings like garlic powder, Dijon mustard, and a touch of cayenne pepper for a gentle kick. The addition of gelatin ensures a light, airy structure, making it easy to mold into a stunning centerpiece for your party platter. Garnished with fresh parsley and served alongside crisp crackers or baguette slices, this chilled seafood mousse is an impressive yet simple make-ahead dish perfect for entertaining. Discover a sophisticated starter that combines classic flavors with a modern twist for your next gathering!
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Recipe Information
Ingredients
- 250 grams Cooked crab meat
- 225 grams Cream cheese
- 120 milliliters Heavy cream
- 1 packet (7 grams) Gelatin
- 60 milliliters Cold water
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
- 1 optional Crackers or baguette slices (for serving)
Instructions
In a small bowl, add the gelatin and cold water. Allow it to bloom (soften) for about 5 minutes.
After the gelatin has softened, heat it gently in a small saucepan over low heat or in the microwave for 10-15 seconds until it dissolves completely. Set aside to cool slightly.
In a large mixing bowl, combine the cream cheese, heavy cream, lemon juice, Worcestershire sauce, Dijon mustard, garlic powder, cayenne pepper, salt, and black pepper. Beat the mixture with a hand mixer on medium speed until smooth and creamy.
Fold in the cooked crab meat using a rubber spatula, ensuring it is evenly distributed throughout the mixture.
Gradually stir the dissolved gelatin into the crab mixture, mixing until fully incorporated.
Lightly grease a decorative mold, ramekin, or serving bowl with non-stick cooking spray or a thin layer of neutral oil. Pour the crab mousse mixture into the prepared mold and smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm and set.
When ready to serve, carefully unmold the crab mousse onto a serving platter (if using a mold). Garnish with fresh parsley.
Serve chilled with crackers or baguette slices on the side for dipping or spreading.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
