Crawfish Mousse

Ingredients

some pepper to tabasco to
525 gr crawfish tails
475 ml sour cream
450 ml cream cheese
240 ml mayonnaise
65 gr bell pepper
65 gr green bell pepper
50 gr celery
50 gr onion
50 gr green onions
7 gr parsley
6 garlic
120 ml chili sauce
34 gr gelatin
85 gr brandy
60 ml lemon juice

Instructions

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.