Seafood Mousse

Seafood Mousse

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Ingredients

  • 1 1/2 c. cooked shrimp, crab or lobster meat, cut in small pieces
  • 1 c. finely chopped celery
  • 1/2 c. finely chopped green pepper
  • 2 T. grated onion
  • 4-6 hard boiled eggs, chopped
  • 1 t. salt
  • 3 T. lemon juice
  • 1 T. Worcestershire sauce
  • 15 drops hot pepper sauce
  • 1 can condensed cream of tomato soup (10.5 oz.)
  • 9 oz. cream cheese
  • 3 enveloped unflavored gelatin
  • 1 c. cold water
  • 1 c. mayonnaise

Instructions

  1. Combine first 9 ingredients; mix well.
  2. Let stand to blend flavors.
  3. Then combine soup and cream cheese in the top of a double boiler.
  4. Stir until cheese is melted.
  5. Soften gelatin in water for 5 minutes.
  6. Add to soup mixture; stir until dissolved.
  7. Remove from heat.
  8. Cool.
  9. When mixture begins to thicken, blend in mayonnaise.
  10. Stir in seafood mixture.
  11. Turn into greased mold and place in refrigerator until firm.
  12. Serve 24 as an appetizer.
  • 1 1/2 c. cooked shrimp, crab or lobster meat, cut in small pieces
  • 1 c. finely chopped celery
  • 1/2 c. finely chopped green pepper
  • 2 T. grated onion
  • 4-6 hard boiled eggs, chopped
  • 1 t. salt
  • 3 T. lemon juice
  • 1 T. Worcestershire sauce
  • 15 drops hot pepper sauce
  • 1 can condensed cream of tomato soup (10.5 oz.)
  • 9 oz. cream cheese
  • 3 enveloped unflavored gelatin
  • 1 c. cold water
  • 1 c. mayonnaise

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