Cold Seafood Mousse
A chilled seafood mousse with a creamy, tangy flavor profile, combining shrimp, crab, or lobster with vegetables and a savory gelatin base, perfect for elegant appetizers or parties.
Ingredients
- 1 1/2 cups cooked shrimp, crab or lobster
- 1 cup finely chopped celery ⓘ
- 1/2 cup finely chopped green pepper ⓘ
- 1 tablespoon grated onion ⓘ
- 1 teaspoon salt ⓘ
- 3 tablespoons lemon juice ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- several drops Tabasco ⓘ
- 1 can tomato soup ⓘ
- 8 ounces cream cheese ⓘ
- 3 envelopes unflavored gelatin ⓘ
- 1 cup cold water ⓘ
Instructions
- Combine cooked seafood, finely chopped celery, green pepper, grated onion, salt, lemon juice, Worcestershire sauce, Tabasco, tomato soup, and cream cheese. Let stand to blend flavors.
- In a double boiler, heat the soup and cream cheese mixture over boiling water, stirring until cheese is melted.
- Soften the gelatin in cold water for 5 minutes.
- Add the softened gelatin to the hot soup mixture and stir until dissolved. Remove from heat and cool.
- When the mixture begins to thicken, blend in mayonnaise and the seafood mixture.
- Turn the mixture into a greased 1 1/2-quart mold and chill until set.
- Serve the chilled seafood mousse with mayonnaise.
Tips & Substitutions
For a creamier texture, consider using mascarpone cheese instead of cream cheese. If you prefer a milder flavor, reduce the amount of Worcestershire sauce and Tabasco. Fresh herbs like dill or parsley can be added for extra flavor. This seafood mousse is versatile; try using leftover seafood from a Crawfish Boil Leftovers Casserole for a unique twist.
Serving Suggestions
Serve the chilled seafood mousse as an elegant appetizer at your next gathering. Pair it with crispy crackers, fresh vegetable sticks, or a light salad. It also goes well with a refreshing cocktail or white wine. For a complete meal, serve alongside Tuna Cornbread for a delightful contrast in textures and flavors.
Storage & Reheating
To store leftovers, cover the mousse tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For best results, enjoy it cold straight from the fridge, as reheating may alter the texture. If necessary, serve with a dollop of fresh mayonnaise.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Seafood Mousse contains roughly 422 calories, with 5g protein, 8g carbohydrates, and 42g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1391mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but ensure it is fully thawed and drained before mixing it into the mousse. This helps maintain the right texture and prevents excess moisture in the dish.
How long does the seafood mousse need to chill?
The seafood mousse should chill for at least 4 hours, or until it is firmly set. For best results, prepare it the night before and let it sit overnight in the refrigerator.
Can I substitute the gelatin with a vegetarian option?
Yes, you can use agar-agar as a vegetarian alternative to unflavored gelatin. Follow the package instructions for the correct ratio, as it may differ from traditional gelatin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).