Crawfish Mousse

Two pounds of crawfish, a splash of brandy, and a mold that means business. This is how you open a party in Louisiana.

Chopped crawfish tails get folded into a whipped base of cream cheese, sour cream, and mayonnaise loaded with minced bell peppers, celery, onions, garlic, chili sauce, Worcestershire, and Tabasco. Gelatin softened in brandy holds it all together.

Pour it into an oiled springform mold, chill for four hours, and unmold onto a platter surrounded by crackers or toast points.

The texture is silky and spreadable with little pops of crunchy vegetables and tender crawfish throughout.

Pro Tips

• Mince the vegetables very finely so the mousse holds together and slices cleanly when unmolded.
• Heat the gelatin-brandy mixture gently. Too much heat will kill the gelatin’s setting power.
• Oil the mold lightly before filling. A quick spray of cooking spray works too.
• Chill a full four hours minimum. Overnight is even better for a firm, sliceable mousse.