Crab Mousse

Marnie Lynn coming from an Acadian family hailed from Caraquet, New Brunswick, was eager to share her stories of her family history with seafood. From the amazing lobster cookouts, having her first scar from an oyster knife and tales of her Aunt, The Lobster Queen (Marie The Lobster Queen book) from the once favorite ‘Marie’s Seafood’ in Port Dalhousie, St. Catharines, Ontario.

Niagara Falls was home to Mark who up until now was completely unaware of the delicacies from the sea and so began their culinary adventures. Mark became as passionate about seafood and he fell in love, head over heels, man overboard in love and they became each other’s ‘lobsters’.

A spreadable cream cheese product with Atlantic Canada snow crab, mushrooms, celery, green onions and spices.

Crab Mousse goes great with bacon, mushrooms and if you don’t mind a kick, anything Jalapeño offers an amazing compliment! These few ideas heighten the experience while balancing the flavors in this fresh creamy delicacy!

Delicious used in pasta dishes, stuffing for chicken or fish, spread on a cracker, bagel or crêpe.

The mousse is a refrigerated product at all times. Even as a sealed jar. The mousse is good as a fresh product sealed in the fridge for up to six weeks from made on found at the bottom of every jar.

You can freeze this product for up to six months in the jar with the seal intact