READY IN 10+ hrs

Seafood Mousse

Read Reviews (11)

"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." — LINDA GEBHARDT

Directions

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.
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.
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

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.

—DIDEEINCC

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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.

—BUNKYDARL

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12 Ratings

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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.

—VICENTEC

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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.

—Denverjenn1

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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!

—janickiswoman

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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!

—kathie

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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!

—BEAUTIFULPETUNIA

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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!

—DECAR48

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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.

Nutritional Information

Seafood Mousse

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 366
Calories from Fat: 303

% Daily Value *
Total Fat 33.7g 52 %
Saturated Fat 10g 50 %
Cholesterol 108mg 36 %
Sodium 611mg 24 %
Potassium 188mg 5 %
Total Carbohydrates 6.3g 2 %
Dietary Fiber 0.7g 3 %
Protein 10.6g 21 %
Sugars 1.8g
Vitamin A 14 %
Vitamin C 5 %
Calcium 7 %
Iron 16 %
Thiamin 4 %
Niacin 24 %
Vitamin B6 15 %
Magnesium 6 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.