Follow these steps for perfect results
cream of shrimp soup
canned
unflavored gelatin
cream cheese
room temperature
celery
finely chopped
onion
finely chopped
mayonnaise
tabasco sauce
tiny shrimp
drained
white crabmeat
drained and flaked
Warm cream of shrimp soup in a saucepan.
Remove from heat.
Stir in gelatin until dissolved.
Beat cream cheese in a large bowl until smooth.
Add the soup mixture to the cream cheese.
Mix well until fully combined.
Incorporate celery, onion, mayonnaise, Tabasco sauce, shrimp, and crabmeat.
Gently fold all ingredients together.
Spray two 4 1/2 cup molds with cooking spray.
Pour the mousse mixture into the prepared molds.
Refrigerate for approximately 3 hours, or until the mousse is firm.
Unmold the mousse.
Serve with assorted crackers.
Expert advice for the best results
For a spicier mousse, add more Tabasco sauce.
Garnish with fresh dill or parsley before serving.
Ensure cream cheese is fully softened for a smooth texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Unmold onto a chilled plate and garnish with fresh herbs and lemon wedges.
Serve with assorted crackers, baguette slices, or crudités.
Pair with a crisp white wine or sparkling water.
A crisp Chardonnay will complement the creamy texture and seafood flavors.
Discover the story behind this recipe
Popular appetizer at parties and gatherings.
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