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Crawfish Mousse

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YIELD

servings

PREP

30 min

COOK

?

READY

4 hrs

Ingredients

2 907.2
POUND G CRAWFISH TAILS
cooked, chopped
2 473
CUP ML SOUR CREAM
1 453.6
POUND G CREAM CHEESE
1 237
CUP ML MAYONNAISE
½ 118
CUP ML SWEET RED BELL PEPPERS
minced
½ 118
CUP ML GREEN BELL PEPPERS
minced
½ 118
CUP ML CELERY
minced
½ 118
CUP ML ONIONS
minced
½ 118
¼ 59
CUP ML PARSLEY LEAVES
minced
5 or 6
CLOVES GARLIC
peeled and minced
½ 118
CUP ML CHILI SAUCE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X RED HOT PEPPER SAUCE
to taste *
2 3E+1
TABLESPOON ML GELATIN, UNFLAVORED *
6 9E+1
TABLESPOON ML BRANDY
4 6E+1
TABLESPOON ML LEMON JUICE

Directions

In a mixer, cream sour cream, cream cheese, and mayonnaise.

Add seasonings and minced vegetables.

Soften gelatin in brandy.

Very carefully heat to dissolve gelatin, add to crawfish mixture.

Season to taste.

Pour into a lightly oiled decorative springform mold.

Chill a minimum of 4 hours before unmolding.

Serve with crackers or toast.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 697g (24.6 oz)
Amount per Serving
Calories 1211 64% from fat
 % Daily Value *
Total Fat 86g 133%
Saturated Fat 43g 217%
Trans Fat 0g
Cholesterol 493mg 164%
Sodium 1545mg 64%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 107g
Vitamin A 78% Vitamin C 112%
Calcium 43% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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