CREAMY SHRIMP MOUSSE
Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 71 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRAB & SHRIMP STUFFED SOLE
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
COMPANY SHRIMP-AND-CRAB CAKES
The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
CRAB MOUSSE
Make and share this Crab Mousse recipe from Food.com.
Provided by salvador1709
Categories Crab
Time 8h20m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Heat mushroom soup and cream cheese, stir until smooth.
- Add gelatin to cold water and soften 5 minutes.
- Add gelatin mixture to soup mixture.
- Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
- Pour into 4-cup cold mold (oil or spray mold with Pam before).
- Chill overnight.
- Unmold onto serving plate and decorate with sprigs of parsley.
- Serve with crackers.
Nutrition Facts : Calories 1918.5, Fat 155.6, SaturatedFat 53, Cholesterol 307.7, Sodium 5252.2, Carbohydrate 85.2, Fiber 2.3, Sugar 21.6, Protein 52.8
CRAB MOUSSE
Mother always knows best. Mom used to make this on special occasions such as Thanksgiving and Christmas. It's an awesome recipe.
Provided by Party of four
Categories Spreads
Time 3h30m
Yield 2 small molds, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Dissolve gelatin in 3 tablespoons of warm water.
- 2. Heat cream of mushroom (condensed) in medium-size saucepan.
- 3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
- 4. Cool mixture.
- 5. Add remaining ingredients.
- 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
- 7. Chill until set (approximately 3 hours).
- 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
- 9. Garnish with fresh parsley annd serve with plain crachers.
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