Crab Mousse

Light and delicate in texture, this mousse gets its flavor punch from lemon juice and hot sauce. Plan ahead because it will need to cool in the fridge for 3-4 hours before serving.

Ingredients

• 1 (10 to 1/2 ounce) can of low or no-salt cream of mushroom soup
• 1 (8-ounce) package cream cheese
• 1 envelope unflavored gelatin, softened in 1/4 cup water
• 8 ounces lump crabmeat
• 1 cup finely chopped celery
• 1/4 cup chopped green onion
• ½ lemon, juice
• 1 teaspoon hot sauce (your choice)
• 1/4 teaspoon sea salt

Directions

·         Spray a 3-cup seafood mold with canola oil

·         Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that the gelatin is completely dissolved and that there are no lumps.

·         Add the crab meat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly.

·         Spoon the mixture into the prepared mold (or dish) and smooth the top with a spatula or knife. Cover with plastic wrap.

·         Transfer to the refrigerator and chill until firm, about 3 to 4 hours.

When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes.

Serve with crackers, fill crêpes, pipe into cannoli or serve atop a slice of cucumber as an hors d'oeuvre…be creative and enjoy!