Royal Crab Mousse Recipe

Serves/Makes: 2 - 3


  • 2 (6-ounce / 170-mL each) cans crab meat, drained and flaked
  • 2 packs ( 2 tablespoons / 30 mL) unflavored gelatin
  • 1/4 cup (60 mL) cold water
  • 1/2 cup (125 mL) tomato juice
  • 2 tablespoons (30 mL) lemon juice
  • 2 teaspoons (10 mL) chopped fresh chives
  • 2 tablespoons (30 mL) mayonnaise
  • 1 tablespoon (15 mL) freshly chopped parsley
  • 2 tablespoons (30 mL) chopped pimentos
  • 1/2 teaspoon (2.5 mL) salt
  • Dash of pepper
  • 1/2 cup (125 mL) evaporated milk (2% m.s.g.), chilled
  • 1 boiled small shrimp (optional)
  • Parsley sprigs (optional)
How to cook Royal Crab Mousse:
  • In saucepan, sprinkle gelatin over cold water.
  • Transfer over low heat stir constantly until gelatin is dissolved.
  • Combine crab meat, tomato juice, lemon juice, mayonnaise, pimentos, chopped chives and parsley.
  • Stir in dissolved gelatine salt and pepper.
  • Whip cold evaporated milk until peaks form.
  • Fold milk into crab meat mixture turn into a 4-cup (1-L) mould.
  • Chill until set.
  • Unmould onto a serving plate.
  • A small shrimp and parsley sprigs add that special touch.


The Royal Crab Mousse recipe is a great idea for appetizer.

This recipe for Royal Crab Mousse serves/makes: 2 - 3

The Royal Crab Mousse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)

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