Seafood Mold
intro
A chilled, creamy retro party dish loaded with tender shrimp, lump crab, and crisp veggies, set in savory lemon-herb gelatin for a refreshing, crowd-pleasing bite.
Ingredients
Steps
Bloom the gelatin
Pour 120ml (1/2 cup) cold water into a small heatproof bowl, sprinkle 2 tablespoons of unflavored gelatin evenly over the water surface, and let rest for 5 minutes at room temperature until granules swell into a spongy, translucent layer. Do not stir immediately, as this causes dry, lumpy gelatin clumps.
Warm the savory base
Pour 360ml (1.5 cups) low-sodium seafood stock into a small saucepan over medium-low heat, warming for 3-4 minutes until it reaches 60°C (140°F, just steaming, not boiling). Remove from heat, stir in the bloomed gelatin until fully dissolved into a clear liquid, then mix in 3 tablespoons fresh lemon juice, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Let the mixture cool to room temperature over 15 minutes.
Mix creamy filling
In a large mixing bowl, whisk 180g (3/4 cup) full-fat mayonnaise until completely smooth. Slowly pour the cooled gelatin-stock mixture into the mayonnaise while whisking constantly to prevent lumps from forming. Fold in 120g (1 cup) finely diced celery, 75g (1/2 cup) finely diced red bell pepper, 30g (1/4 cup) thinly sliced green onion, and 2 tablespoons chopped fresh dill until evenly distributed.
Fold in seafood
Gently fold 225g (8 oz) of cooked, peeled, deveined shrimp (chopped into 1cm/0.5in pieces) and 170g (6 oz) picked lump crab meat (patted dry with paper towels to remove excess moisture, all shell fragments removed) into the creamy mixture. Fold slowly to avoid breaking up delicate crab lumps, and set aside 3-4 whole cooked shrimp for garnish if desired.
Fill the ring mold
Coat the interior of a 1.5L (6 cup) fluted ring mold with a thin, even layer of non-stick cooking spray. Pour the seafood mixture evenly into the mold, then tap the mold firmly on the countertop 2-3 times to release any trapped air bubbles. Smooth the top surface of the mixture with an offset spatula for a neat finish.
Chill until firm
Cover the top of the mold tightly with plastic wrap, and place it on a level middle shelf in the refrigerator for 4 hours (or up to 24 hours for make-ahead prep) until the mold is completely firm to the touch and does not jiggle when gently shaken. Never freeze the mold, as freezing breaks down gelatin structure and causes a watery, separated texture when thawed.
Unmold and serve
When ready to serve, remove the plastic wrap, then dip the bottom 2/3 of the mold in a bowl of warm (not boiling) water for 10-15 seconds to loosen the edges. Place a large chilled serving platter upside down over the mold opening, hold both the platter and mold firmly, and flip in one smooth, quick motion. Lift the mold off gently, garnish with reserved shrimp, fresh dill sprigs, and lemon wedges, and serve immediately while chilled.
Tips
2.For clean, neat slices when serving, dip a sharp thin-bladed knife in warm water between each cut to keep the creamy gelatin from sticking to the blade.
3.Avoid adding fresh pineapple, kiwi, or papaya to the mold; these fruits contain enzymes that break down gelatin structure and prevent it from setting firm.
OMG, I made this for our neighborhood block party potluck last weekend and people were begging for the recipe before I even left! It’s so creamy, the seafood is perfectly tender, and the chill time makes it so refreshing on a hot Texas day. Total game changer for summer gatherings, I’ll be making this all season long!
This was super easy to throw together even on a busy weeknight! My kids were weird about the “jiggly mold” texture at first but once they took a bite they went back for seconds. I only gave it 4 stars because I added a little too much dill for my family’s taste, next time I’ll cut that in half.
I prepped this ahead for a backcountry cabin trip with friends and it held up so well in the cooler! No weird separation, the flavor got even better after a full day chilling, and it was such a nice change from the usual burgers and hot dogs we eat on trips. 10/10, zero complaints.
Y’all, I was skeptical about a chilled seafood mold because I’ve only ever had the weird old retro ones with weird gelatin and no flavor, but this? SO good. The creamy base isn’t too heavy, the shrimp and scallops are cooked perfectly, and that little kick of hot sauce in the mix? Chef’s kiss. My dad asked for seconds and he’s the pickiest eater I know.
Tasted good, but mine didn’t set right at all! It was super runny even after leaving it in the fridge for the full 4 hours. Did I do something wrong? I followed the recipe exactly as written, or at least I thought I did.
Made this for my husband’s birthday dinner since he’s obsessed with all things seafood, and he said it’s the best thing I’ve made all year! It was so easy, the hardest part was waiting the 4 hours for it to chill while we smelled it in the fridge. Paired it with some crusty sourdough and a side salad, perfect light summer dinner.
Just pulled this out of the mold to serve at my book club tonight and it looks so fancy! I added a little extra chopped celery for crunch and garnished with fresh parsley on top, can’t wait for everyone to try it. The little test bite I took while un-molding was chef’s kiss.
This creamy base is so good! I made it for my roommate’s birthday last week but couldn’t eat any because I’m allergic to shrimp. Would it work to swap the shellfish for canned tuna, or would that be weird? I’m dying to make a version I can enjoy too!
Made this alongside grilled ribs and corn for a family cookout yesterday, and even the self-proclaimed “seafood haters” at the table tried it and loved it. It’s so rich but not heavy, and the cold temperature was perfect for 90 degree weather. Will absolutely be adding this to my regular cookout rotation.
Just popped my second batch of this in the fridge to chill for tonight’s dinner! I prepped all the ingredients last night as part of my Sunday meal prep, so mixing it together this morning took all of 10 minutes. My family went crazy for it the first time I made it last month, so I know it’s gonna be a hit.