Seafood Mousse Recipe - Allrecipes.com
Seafood Mousse Recipe
  • READY IN 10+ hrs

Seafood Mousse

Recipe by  

"Seafood Mousse is a very good spread to use at a family gathering or at a party. It was given to me by a dear friend."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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Directions

  1. In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
  2. Grease a 6 cup fish mold or other mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator overnight.
  3. Invert mold onto platter and shake to release the mousse from mold. Garnish as desired.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 10 hrs 15 mins
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Reviews More Reviews

Apr 03, 2003

Has been a favorite appetizer for more than 20 years. I use a small can of crab meat and defrosted salad shrimp (squeeze all the water out of them) instead of all shrimp. I also have substituted low fat cream cheese, lite mayo, and low sodium cream of mushroom soup to make the dish a bit lighter. I present it in a crab shaped mold over a bed of lettuce greens. Still tastes yummy. Great because it is made ahead of time. My kids loved to dive into the leftovers when they were younger (if there were any). Serves a large crowd.

 
Oct 02, 2008

Just made this AGAIN!!! Please try this. The requests that I get for this recipe is constant!!!! This deserves 10 stars! I added two minced JALAPENO'S to the mix for an extra "kick". My girlfriends raved that it was awesome, a real crowd pleaser.. Some wished that they could make a sandwich out of it. Please try it, it will not look like much until it is cold, I was sooooo happy with the outcome.

 
Jan 05, 2004

This molded "mousse" tastes great! I will definitely make this again. Next time I will chop the shrimp a little smaller, though, or use two-three cans of drained tiny shrimp. It is also very pretty if you use a decorative mold.

 
Dec 01, 2009

Guests hovered around this when I served it as an appetizer. Found it is just as easy to use crab, salmon, or even baby shrimp in this. Also added 1 tsp worchestershire sauce, too, and it made it a little more tangy.

 
Nov 26, 2008

I love this recipe and so does my family. I pipe it into puff pastry shells (like cream puff shells but with less sugar) They are the BOMB!

 
Dec 14, 2004

I love this recipe, could eat it with a spoon! I use cream of mushroom soup instead of celery just because we always have that in the cupboard. This is a favorite!

 
Dec 15, 2003

A surefire crowd pleaser: I have been trying to find a recipe like this for a long time. I substitute condensed tomato soup for celery soup (it gives it a great flavor and color) and I garnish the bottom of the mold with whole shrimps (so they come out on top of the mousse)and serve with Carr's water crackers YUMMY!

 
Sep 11, 2003

I used 3 cans of the tiny shrimp instead of the 2 cups minced cooked shrimp and it was absolutely delicious! Great recipe!

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 611 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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