Cold Seafood Mousse Recipe

Name: Cold Seafood Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 c. cooked shrimp, crab or lobster; 1 c. finely chopped celery; 1/2 finely chopped green pepper; 1 Tbsp. grated onion; 1 tsp. salt; 3 Tbsp. lemon juice; 1 Tbsp. Worcestershire sauce; several drops Tabasco; 1 can tomato soup; 8 oz. cream cheese; 3 envelopes unflavored gelatin; 1 c. cold water; 1 c. mayonnaise

Servings: persons

1 1/2 c. cooked shrimp, crab or lobster
1 c. finely chopped celery
1/2 finely chopped green pepper
1 Tbsp. grated onion
1 tsp. salt
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
several drops Tabasco
1 can tomato soup
8 oz. cream cheese
3 envelopes unflavored gelatin
1 c. cold water
1 c. mayonnaise

1
Combine first 9 ingredients.
2
Let stand to blend flavors. Combine soup and cream cheese in top of double boiler.
3
Heat over boiling water, stirring until cheese is melted.
4
Soften gelatin in water for 5 minutes.
5
Add to soup mixture.
6
Stir until dissolved. Remove from heat; cool.
7
When mixture begins to thicken, blend in mayonnaise and fish mixture.
8
Turn into greased 1 1/2-quart mold. Chill until set.
9
Serve with mayonnaise.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. cooked shrimp, crab or lobster, 1 c. finely chopped celery, 1/2 finely chopped green pepper, 1 Tbsp. grated onion, and more.

Yes, Cold Seafood Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Seafood Mousse

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