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    Home » Recipes » Snacks and Appetizers

    Seafood Mousse Recipe

    Published: Jan 13, 2021

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    This Seafood Mousse uses canned crab and shrimp as its base, but is highly customizable. A fancy -but easy -appetizer for your special event.

    A closeup view of seafood mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    Growing up, the holidays - or any occasion where extended family got together - always meant good food.

    The family members doing the cooking tended to be creatures of habit, so I usually had a good idea of what to expect.

    My aunt would bring her Dill Dip and veggies to pretty much every event. For bigger holidays, she'd bring Sauerkraut Balls.

    Most events would have some Confetti Bars and some form of Nanaimo Bars.

    Summer events would usually include Gramma's Potato Salad.

    Christmas meant the inclusion of Noelles, and if it was Easter at my Gramma's house, there would usually be Paska, supplied by her neighbour Mary.

    A closeup view of seafood mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    The Mousse Mystery

    There’s one thing I vaguely remember having, but without any context at all - Seafood Mousse.

    I can picture it, I just can’t picture it in the context of the holidays. I don’t have any real memories associated with it, and I can’t picture it on the holiday table.

    ... and I don’t remember how it tasted. Which is weird, because my autistic-enhanced sense memory is ... ridiculous.

    I know it was a THING... so much so that my maternal unit published it in at least one community/school fundraiser cookbook.

    Did I not like it? You’d think I’d have a specific memory of NOT liking it, right?

    I don’t know. Brains are weird.

    A closeup view of crab mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    Anyway, a few years ago we sampled some crab mousse at a fair, and it was fantastic!

    It reminded me of the fact that seafood mousse was a thing - on some level - when I was a kid.

    So, I called my great aunt and asked if happened to have the recipe. She tends to collect the books we publish in. She had it, and emailled it to me.

    Mystery solved, I think: Given the ingredients, I’m guessing I did NOT like it.

    Canned salmon with canned shrimp and crab... twice as much salmon as there is shellfish. Weird.

    ⅓ cup chili sauce? That seems excessive.

    SWEET PICKLE RELISH?

    Ew. Sweet pickle anything is a big NO from me. (Sorry!)

    A closeup view of shrimp mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    The Seafood Mousse Makeover

    There wasn’t a lot to work with there, so I decided I’d be coming up with my own seafood mousse recipe.

    First off: No salmon.

    Salmon mousse is one thing, seafood mousse is another, IMHO. Salmon has such a strong taste, it’ll completely overpower the more delicate flavours of the crab and shrimp.

    I can’t see the point in paying any kind of premium prices for ingredients, only to completely clobber them with a stronger taste, IMHO.

    Same goes for all that chili sauce. I’m all for a bit of heat, but again... overwhelming.

    A closeup view of seafood mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    I kept the seafood as canned versions for the base. I like the convenience involved with that, especially with the way grocery shopping logistics have been, of late.

    From there, I mostly went in the direction of my lobster roll filling: Dill, green onion, celery, lemon, etc.

    It’s fancied up with a bit of dry white wine, and the bit of spice comes from Smoked Paprika. Enough to accent, not enough to overpower.

    This comes together very quickly - less than 10 minutes of effort - and is delicious.

    Serve this seafood mousse up as you would a pate, with your favourite crackers, cheeses, and veggies slices.

    A closeup view of crab mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    Seafood Mousse Variations

    While this mousse is great as it is, there is a ton of room to tweak it to your own tastes. A few ideas:

    Shrimp OR Crab Mousse: Feel free to use all shrimp, or all crab. Just do 2 cans of whichever you want, instead of one of each.

    Fresh Seafood: Not feeling the canned? Use ½ lb of fresh - but cooked! - shrimp and/or crab instead of canned.

    No Wine: If you don’t want the white wine, you can use the same amount of chicken or seafood stock, if you prefer.

    Spicy Seafood Mousse: After combining the main ingredients - but before adding the gelatin - add a bit of Sriracha or Jeow sauce, to taste.

    A closeup view of seafood mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    How to Make Seafood Mousse

    I like to use a mini food processor for this. Mine holds just 2 or 3 cups of food, and is perfect for this.

    Large food processors don’t always do a great job of things, when dealing with small amounts of ingredients.

    So, I’ll rough chop the celery and green onion, then use the mini processor to finely mince them. Afterwards, I'll use the processor to whip the heavy cream - no need to wash it out.

    A two part compilation image showing a knife and cutting board with celery and green onions, and a bowl with the chopped celery and green onions in it.

    Anyway...

    Spray a 2 cup mold or glass bowl with a bit of pan spray, use a paper towel to wipe it down to leave a thin, smooth coating of oil.

    Note: I just use a 2 cup Anchor Hocking storage bowl for this. They have lids, so it’s very convenient!

    While the mousse is prone to having air bubbles - just by virtue of being a mousse! - sprayed on oil can leave an ugly texture on the unmolded mousse.

    Sprinkle gelatin over wine, allow to absorb for at least 5 minutes while you prepare the other ingredients.

    After draining your seafood, pick through it in case there are any bits of shell or cartilage to remove.

    Crab meat and mini canned shrimp are shown in a glass bowl.

    Chop up your celery and green onion; add to the seafood along with the rest of the ingredients.

    A glass bowl holds the ingredients of this seafood mousse recipe: canned seafood, celery, green onion, mayo, sour cream, and whipped cream.

    Taste it and adjust the seasonings if you’d like.

    A 3 part compilation image showing the addition of spices to the mousse, and the addition of gelatin.

    Once you’re happy with it, microwave the gelatin in 10 second increments until it’s completely liquid. Stir gelatin into the bowl of combined ingredients.

    Spoon it into your mold.

    A 2 cup glass mold holds the finished seafood mousse.

    Chill until set, about 3 hours.

    Unmold onto serving plate and serve surrounded by crackers and/or cucumber slices.

    A closeup view of shrimp mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    More Fancy Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Baklava Cheesecake
    Balsamic Mushroom Baked Brie
    Boozy Crème Brûlée
    Chocolate Dessert Ravioli
    Clementine Mousse with Champagne
    Creamy Vanilla 6" Cheesecake
    Crispy Fried Olives Stuffed with Garlicky Cheese
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    How to Make Cream Puffs & Croquembouche
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    Mushroom & Goat Cheese Braid with Balsamic Glaze
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Savory Tomato Shortcake
    Shrimp & Artichoke Stuffed Mushrooms
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles
    Wild Rice Stuffed Chicken Breast with Dijon Chive Cream Sauce

    A closeup view of crab mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to follow me on Pinterest, and subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A closeup view of shrimp mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers.
    Print Recipe Pin Recipe Save Recipe Saved!
    3.77 from 17 votes

    Seafood Mousse

    This Seafood Mousse uses canned crab and shrimp as its base, but is highly customizable. A fancy -but easy -appetizer for your special event.
    Prep Time10 minutes mins
    Chill time3 hours hrs
    Total Time3 hours hrs 10 minutes mins
    Course: Appetizer
    Cuisine: French, Holiday
    Servings: 6 As an appetizer
    Calories: 94kcal
    Author: Marie Porter

    Equipment

    Mini Food Processor

    Ingredients

    • 1 pkg Unflavoured gelatin
    • ¼ cup Dry white wine
    • 1 can Crab meat drained, flaked
    • 1 can Small shrimp drained and finely chopped
    • ¼ cup Finely minced celery
    • ¼ c. Heavy cream whipped until thick
    • ¼ cup sour cream
    • 2 tablespoon Finely minced green onion
    • 2 tablespoon Mayonnaise
    • 1 teaspoon Dill weed or 1 tablespoon fresh dill, finely chopped
    • ½ teaspoon Fresh lemon zest
    • ¼ teaspoon Smoked Paprika

    Instructions

    • Spray a 2 cup mold or bowl with a bit of pan spray, use a paper towel to wipe it down to leave a thin, smooth coating of oil.
    • Sprinkle gelatin over wine, allow to absorb for at least 5 minutes while you prepare the other ingredients.
    • In a medium sized bowl, combine remaining ingredients, aside from salt and pepper.
    • Once everything else it mixed, microwave the gelatin in 10 second increments until it’s completely liquid. Stir gelatin into the bowl of combined ingredients.
    • Season with salt and pepper, to taste, and spoon into prepared mold.
    • Chill until set, about 3 hours.
    • Unmold onto serving plate and serve surrounded by crackers and/or cucumber slices.

    Nutrition

    Calories: 94kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 50mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 246IU | Calcium: 17mg

    More Fish & Seafood Recipes

    Fan of fish and seafood recipes? Here are a few more for you!

    Almond Crusted Halibut with Lemon Dill Sauce
    Basic Seafood Risotto
    Cashew Crusted Halibut with Mango Salsa and Coconut Rice
    Crab Rangoon Pizza
    Jambalaya
    Marie's Low Country Boil
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Smoked Salmon Pizza
    Tuna Mango Poke

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    Reader Interactions

    Comments

    1. Donna

      December 28, 2022 at 10:00 am

      Can imitation crab be used for this mousse? and frozen salad shrimp? It sounds delicious to me, but I’m interested in using up ingredients left from Christmas for this mousse. What is your opinion?

      Reply
      • Marie Porter

        December 28, 2022 at 10:45 am

        I say go for it, just chop it really fine! Thaw and drain it well before chopping, though!

        Reply

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