Seafood Mousse

Reduced-fat sour cream and reduced-calorie mayonnaise give this mousse a rich taste without all the fat.

Number of servings : 12 appetizer servings

Prep time: 35 minutes

Cooking time: 10 minutes + 3 hours chilling time

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet : | Low fat


2 tablespoons cold water
1 envelope (2 teaspoons) unflavored gelatin
1-1/2 cups cooked fresh or canned lump crabmeat
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces Neufchâtel cheese
1 cup cooked shrimp, coarsely chopped
1/2 cup each finely chopped celery and green bell pepper
3 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed
1/2 cup reduced-calorie mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup chopped green onions (scallions), with tops
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
Very thin cucumber slices, for garnish
Tiny cherry tomatoes, stemmed, for garnish


  1. Lightly oil a 1-1/2-quart fish-shaped or other decorative mold. Pour the cold water into a small cup and stir in the gelatin. Set aside. Pick through the crabmeat, rinse, drain, and flake.
  2. In a large saucepan, heat the soup over low heat. Remove from the heat, add the gelatin mixture, and stir until dissolved.
  3. Fold in the remaining ingredients except garnishes, and spoon into the mold. Cover with plastic wrap and refrigerate 3 hours, or until set. Unmold onto a platter. Surround with the cucumber slices and cherry tomatoes; garnish the mold in any way you wish. Serve with an assortment of crackers.

Nutritional information: