Stella Green's Crab Mousse

8-10 servings servings Prep: 15 m Cook: 5 m Total: 8 h 20 m Beginner
4.0/5 (1)
Stella Green's Crab Mousse
Every Christmas party that we invited Stella to she brought her signature dish: this creamy crab mousse with cream cheese, celery, and green onions. Stella was French Canadian, but I always told her she could be a transplanted Cajun.

Ingredients

8-10 servings servings
  • 1 small can Golden Mushroom soup
  • 1 (8 oz) package cream cheese, softened
  • 1 envelope Knox Gelatin
  • 3 tablespoons cold water
  • 6 to 9 ounces imitation or fresh crab
  • 1 cup diced celery
  • 2 green onions (stems and all)
  • 1 cup mayonnaise

Step-by-Step Instructions

  1. Heat the can of soup over medium heat, then add the softened cream cheese. Stir until smooth and well combined, about 3-4 minutes.
  2. In a small bowl, stir 1 envelope of gelatin into 3 tablespoons of cold water and let sit for 1 minute to bloom. Once mixed, add to the warm soup mixture and stir until gelatin is completely dissolved.
  3. Remove from heat and add the crab, diced celery, green onions and mayonnaise. Stir until everything is well incorporated.
  4. Pour mixture into a decorative mold (or small serving bowl) and refrigerate for 8 hours or overnight until completely set. Serve with crackers.

Common Problems and Solutions

Q: Why isn't my mousse setting up?

A: Make sure you bloomed the gelatin properly in cold water first, then dissolved it completely in the warm soup mixture. The mousse needs a full 8 hours to set, so don't rush it.

Q: Can I unmold this easily?

A: To unmold, dip the bottom of the mold in warm water for 10-15 seconds, then invert onto a serving plate. If it doesn't release, dip it again briefly.

Tips and Techniques

Let the cream cheese come to room temperature before mixing—it will blend much more smoothly into the warm soup. For a more elegant presentation, use a ring mold and fill the center with extra crab or cocktail sauce when serving.

Ingredient Substitutions

  • imitation crab: fresh lump crabmeat or canned crabmeat
  • Golden Mushroom soup: cream of mushroom soup
  • mayonnaise: half mayonnaise, half sour cream

Equipment Needed

  • mixing bowl
  • saucepan
  • decorative mold or serving bowl
  • whisk or spoon

Historical Context

Crab mousse became popular at Louisiana parties in the mid-20th century, often served as an elegant make-ahead appetizer for holiday gatherings and special occasions.