Shrimp And Crabmeat Mousse

Oxmoor House
8 servings


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1 1/2 cups tomato juice
1 (8-ounce) package cream cheese, softened
1 tablespoon onion juice
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
2 envelopes unflavored gelatin
1/4 cup cold water
2 cups cooked, chopped shrimp
1 cup lump crab meat
1 small green pepper, chopped
1/2 cup mayonnaise
1/2 cup sliced pimiento-stuffed olives
1/4 cup chopped celery
2 tablespoons chopped pimiento
1/2 cup whipping cream, whipped
Lettuce leaves
Chilled Steamed Asparagus (optional)


Combine tomato juice, cream cheese, onion juice, lemon juice, salt, and hot sauce in top of a double boiler. Cook over boiling water until cheese melts, stirring constantly.

Dissolve gelatin in cold water; add to tomato juice mixture, stirring well. Remove from heat; cool. Add shrimp, crab meat, green pepper, mayonnaise, olives, celery, and pimiento; mixing well. Gently fold in whipped cream.

Pour mixture into an oiled 5 1/2-cup fish mold; chill several hours or overnight. Unmold onto a lettuce-lined serving plate. Serve as a salad with Chilled Steamed Asparagus, if desired.

Created date

February 2010