Shrimp & Crab Mousse
Yield
4 servingsPrep
15 minCook
25 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ⅓ | cup |
water
cold |
|
| 10 | ounces |
tomatoes
pureed |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
mayonnaise
|
|
| ¾ | cup |
celery
finely chopped |
|
| ½ | teaspoon |
lemon juice
|
|
| 1 ½ | cups |
crab meat
and shrimp, cooked and chopped |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 79 | ml |
water
cold |
|
| 289 | ml/g |
tomatoes
pureed |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
mayonnaise
|
|
| 177 | ml |
celery
finely chopped |
|
| 2.5 | ml |
lemon juice
|
|
| 355 | ml |
crab meat
and shrimp, cooked and chopped |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
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.
