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Crab Meat Mousse
  • 2-8 oz. packages of cream cheese
  • 1 can of creamed soup (10 3/4 oz. shrimp, celery, mushroom)
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 cup mayonnaise
  • 1 pound backfin crab meat
  • 1/2 teaspoon curry
  • 4 tablespoons of unflavored gelatin mixed with 1/2 cup water
Mix the 2 packages of cream cheese and the can of creamed soup together in a saucepan over low heat until well blended. Then add the remaining ingredients and mix together. Put in a greased mold and refrigerate until firm.
This recipe is credited to Betty Lou Hamel of Onancock, VA and was the Third Place Winner in the 1981 National Hard Crab Derby in Crisfield, MD.
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