Crab Or Shrimp Mousse Food

CREAMY SHRIMP MOUSSE

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.

CRAB & SHRIMP STUFFED SOLE

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.

SHRIMP MOUSSE

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

CRAB MOUSSE

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.

CRAB MOUSSE

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.

COMPANY SHRIMP-AND-CRAB CAKES

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.