Shrimp or Crabmeat Mousse

This retro molded seafood mousse brings back the elegance of mid-century entertaining with its wobbly gelatin and creamy texture.

Lemon gelatin sets up with chunks of shrimp and crabmeat, crunchy celery, and a kick of horseradish. Mayonnaise and whipped cream fold in for richness, while a pinch of cayenne adds subtle heat.

Chill it until firm, unmold onto fresh salad greens, and serve with asparagus or green peas for a vintage throwback meal.

Chef Tips

• Let gelatin partially set before adding other ingredients so they don’t sink
• Grease your mold lightly for easier unmolding
• Use fresh lump crabmeat for best texture and flavor
• Dip the mold briefly in warm water to release it cleanly