Shrimp & Crab Mousse
Submitted by cmlgrumpy
Creamy shrimp and crab mousse set in a tomato-cream cheese base with celery, lemon, and a dash of Tabasco. A retro party appetizer that sets overnight in a decorative mold.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
8 hrsPull out your fish-shaped mold, because this appetizer is a throwback worth reviving.
A smooth, creamy base of pureed tomatoes and cream cheese gets set with gelatin, then folded with chopped shrimp and crab, crisp celery, a squeeze of lemon, and just enough Tabasco to keep things interesting.
It chills overnight in the fridge, firming up into a sliceable mousse that looks stunning when unmolded onto a platter. Decorate it with olive eyes, almond scales, and fresh dill “eyebrows” for the full retro experience.
Serve with crackers, cocktail toasts, or thin slices of pumpernickel.
Pro Tips
- Bloom the gelatin completely. Let it soften in cold water before whisking it into the hot tomatoes. Undissolved gelatin means lumpy mousse.
- Cool before folding in the seafood. If the base is too warm, it’ll cook the shrimp and crab and change their texture. Wait until it’s room temperature.
- Chill for a full overnight. Rushing this step gives you a mousse that won’t hold its shape when unmolded. Patience pays off here.
Ingredients
Directions
Soften the gelatin in the cold water.
Bring tomatoes to a boil, reduce heat, and slowly whisk in gelatin water mixture.
Add cream cheese and stir until melted .
Remove from heat and cool to room temperature.
Whisk in mayonnaise, onion, ce lery, salt, Tabasco, and lemon juice. Stir to blend completely.
Refrigerate for about 15 minutes, then fold in crab and shrimp.
Transfer mixture to a serving bowl or decorate mold and refrigerate overnight.
A fish mold is ideal for this mousse.
For decoration, use olives for the eyes, fresh parsley or fresh dillwe ed for eyebrows, sliced almonds for scales, and pimiento strips on the tailfin.
Serve with cracker, cocktail toasts, or with slices of dark rye or pumpernickel.
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