Crab Mousse Recipe

Name: Crab Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unflavored gelatin; 1/4 cup cold water; 1 cup fat-free milk; 3 tablespoons fresh lemon juice; 1 tablespoon grated onion; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/4 teaspoon hot sauce; 1 (8-ounce) package light cream cheese, softened; 8 ounces fresh crabmeat, drained; Cooking spray

Servings: persons

2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup fat-free milk
3 tablespoons fresh lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon hot sauce
1 (8-ounce) package light cream cheese, softened
8 ounces fresh crabmeat, drained
Cooking spray

1
Sprinkle gelatin over cold water in a 1-cup liquid measuring cup; let stand 1 minute.
2
Combine gelatin mixture, milk, and next 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until gelatin dissolves (mixture may appear curdled). Add cheese, stirring until blended. Cover and chill until consistency of unbeaten egg white.
3
Flake crabmeat, removing any bits of shell. Fold crabmeat into gelatin mixture; spoon into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold. Serve with whole wheat crackers (crackers not included in analysis).
4
carbo rating: 2

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 teaspoons unflavored gelatin, 1/4 cup cold water, 1 cup fat-free milk, 3 tablespoons fresh lemon juice, and more.

Yes, Crab 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.

Crab Mousse

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