Crawfish Mold Recipes

SEAFOOD MOLD

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.

SENSATIONAL SHRIMP MOLD

Steps:

• Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp.
• When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.
• Drain, peel and devein.
• Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy.
• Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp.
• Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang.
• Place the shrimp mixture into the mold, packing tightly with a spatula.
• Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
• When ready to serve, unwrap the overhang and invert the mold onto a plate.
• Remove the plastic wrap.
• Garnish with parsley and lemon slices.
• Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.

CRAWFISH MOLD

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