CRAB BISQUE MOUSSE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 16 oz. Cream Cheese - Softened to room temperature
  • 3 Green Onions - Minced
  • 1-1/2 Cups Celery - Minced
  • 1/2 Cup Green Bell Pepper - Minced
  • 2 - 10 oz. Cans Cream of Mushroom Soup (condensed, no not add water)
  • 2 TBSP Gelatin (unflavored, unsweetened)
  • 6 TBSP Water - Cool
  • 16 oz. Crab Meat (canned)
  • 1-1/2 Cups Mayonnaise (Best Foods)
  • 1/4 tsp. Garlic Powder
  • 1/2 tsp. Dried Red Pepper Flakes (ground) or use 1/4 tsp. Cayenne Pepper
  • 1 TBSP Dried Parsley
  • 1 tsp. Black Pepper
  • 6 TBL Dry Sauterne Wine
  • 1/4 Cup Heavy Cream
  • 2 - Sourdough Bread Boules (about 1-1/2 pounds each)
  • Fresh Parsley & green onion for garnish

Directions

  • Bread Bowls- top sliced off of one sourdough loaf and hollowed out to create a "Bowl" (the other loaf, cut up in chunks for serving alongside)
  • Green Onion - Chopped or "Fans" (Green Onion tops and bottoms sliced in thin strips, leaving center part intact, still attached and soaked in Ice Water until they fan out)
  • Let your Cream Cheese set out to soften to room temperature.
  • Mince finely your Celery and Green Pepper and place in a mixing bowl.
  • Gently heat your Mushroom Soup until it is warm.
  • Mix your Gelatin and Water together in a small bowl and stir it into your warmed soup. Let it cool down for about 10 minutes.
  • Add Soup mixture to your Celery/Green Pepper mixture and then add all the rest of the ingredients, except for the Sauterne and Whipping Cream. Use an imersion blender to mix it thoroughly.
  • Cover tightly and put in the refrigerator to chill overnight.
  • Whip your chilled mixture with a hand held mixer on high, adding the Sauterne and Whipping Cream until it is mixed and fluffy. Add more cream if you want it creamier.
  • Spoon the mousse into your Bread Bowl. Put it on a large platter and surround it with Bread Chunks. Garnish with Fresh Parsley and Green Onion, if desired.
  • Use Spread Knives to serve.

Notes

This is a great appetizer that I make every year for Thanksgiving dinner. It has become a tradition. Freshly baked Sourdough Boules with a good crust make the best "bowls" and dippers!

You will love this!

Categories: Appetizer  Dip 

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