Crabmeat Mousse

This molded crab mousse is a vintage cocktail party staple that still earns its spot on the appetizer table. The base uses cream of mushroom soup and gelatin to create a silky, sliceable texture, while cream cheese and mayonnaise give it a rich, spreadable body.

The Worcestershire sauce is doing more work than you’d think. It adds a savory depth that keeps the mousse from tasting one-note. Finely chopped celery brings a subtle crunch that contrasts with the smooth filling.

Make sure the gelatin is fully dissolved in the hot soup before adding the cream cheese. Any undissolved granules will leave rubbery spots in the finished mousse. Beat the mixture until completely smooth before folding in the crab and celery.

Plan ahead: this needs at least two hours in the fridge to set firmly enough to unmold.

Chef Tips

• Lightly oil the mold before filling. A quick spray of cooking oil or a wipe with vegetable oil makes unmolding much easier.
• To unmold cleanly, dip the bottom of the mold in warm (not hot) water for 10 seconds, then invert onto the serving plate.
• Drain the crabmeat thoroughly and pick through it for any stray bits of shell or cartilage.
• This tastes best when made the night before. The flavors meld and the texture firms up perfectly overnight.

Variations

• Substitute canned shrimp for the crab for a more budget-friendly version.
• Add a teaspoon of Old Bay seasoning and a squeeze of lemon for a Chesapeake Bay twist.
• Fold in diced roasted red peppers for color and a touch of sweetness.