Crawfish Mold Food

SEAFOOD MOLD

Seafood Mold image

Provided by Ava Smith

Categories Milk/Cream Blender Food Processor Mushroom Shellfish Buffet Cream Cheese Crab Shrimp Spice Spring Chill

Yield Makes about 10 servings

Number Of Ingredients 15

Ingredients

2 envelopes plain gelatin
1/2 cup cold water plus additional 1/4 cup
1/2 to 1 tablespoon liquid crab boil
1 pound lump crabmeat or small shrimp (sometimes called salad shrimp; it's okay to use frozen), or 1/2 pound crabmeat and 1/2 pound shrimp, vary to personal preference
1/2 small yellow or white onion
1 green onion
1/4 red bell pepper
4 ounces butter
1 teaspoon Creole seasoning (like Tony Chacherie's)
1 can cream of mushroom soup
1 8-ounce package cream cheese (not low- or nonfat, as the mixture will be too watery)
Worcestershire sauce, to taste
Cilantro, for garnish
Special Equipment
blender or food processor; medium-size mold (approximately 6 cups) or shallow dish

Steps:

Dissolve gelatin in 1/2 cup cold water and let sit.
Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.)
Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside.
In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat.
Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste.
Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello).
Release mold onto serving platter and garnish with cilantro. Serve.

CRAWFISH MOLD

crawfish mold image

my husband loves this.... I usually make it around the holidays.. its a little time consuming, but worth it.

Provided by Dina Breaux

Categories Seafood Appetizers

Number Of Ingredients 11

Ingredients

lb cleaned crawfish tails
2 pkg knox gelatin
1 can(s) tomato soup
1 large package of cream cheese
3/4 c finely chopped celery
3/4 c finely chopped onion tops
3/4 c finely chopped parsley
1 c mayonnaise
salt and pepper to taste
1 Tbsp worchestershire sauxe
1 tsp tabasco

Steps:

1. If crawfish are frozen, boil package in a small pot of water to defrost and parboil. once they are defrosted let them cool enough to put in chopper and chop. than mix in a bowl with onion tops, and parsley and mayonnaise
2. in a small sauce pan heat tomato soup on low to medium heat, worchestershire sauce and tabasco to tomato soup. in the meantime, dissolve the gelatin in 3/4 cup water (or more if needed). once soup is hot enough add in cream cheese and melt until dissolved, add in gelatin and mix well. after soup mixture is done pour in bowl with crawfish, onion tops, parsley and mayonnaise... mix well.
3. Grease a mold pan... I use a bundt pan and grease it with mayonnaise.... once that is done pour mixture into pan and refrigerate until firm.... I usually refrigerate for 2 hours.
4. once firm, remove from refrigerator and put on a serving plate.... if hard to remove from pan, put in warm water for about 30 seconds just to loosen bottom. I return to refrigerator until ready to serve.... great with ritz crackers

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