Crawfish Mousse

Leslie Davis - Monday, May 21, 2012

1 ½ lbs. Louisiana crawfish tailmeat

1/2 c. sherry

2 pkgs. unflavored gelatin

1 c. chicken broth

1 c. mayonnaise or sour cream

1 c. heavy cream

1 t. prepared horseradish

1 T. capers

3 T. minced shallots

Salt & white pepper to taste

Lemon juice to taste

Dried tarragon to taste

Oil a 6-cup mold or several smaller ones. Combine the sherry, broth and gelatin in a saucepan and heat until the gelatin dissolves. Whip the cream until peaks form. Set aside. Combine the crawfish, mayonnaise or sour cream, horseradish, capers, shallots, seasonings and dissolved gelatin in food processor or blender. Process until smooth. Taste and adjust seasonings. Gently fold in the whipped cream and pour mousse in to prepared molds. Refrigerate at least 4 hours until firm. Freezes for up to 3 months. Serve with crackers or bread rounds. Garnish with whole boiled crawfish if available.