Ask and you shall receive. This one's for Mary, mostly, but I hope everybody enjoys it.
Just finished this tonight and it's in the fridge chilling for the trip to Corvallis tomorrow. Crab mousse mocked up as an armadillo.
The "bloody death puke" is remoulade sauce with chunks of shallot and cracker. Really pumps up the old appetite, huh?
Photos courtesy of MJ. Thanks, baby!
We have our costumes ready and we're (mostly) packed. Hitting the road early tomorrow. Ok, "early" in Maier terms. Grin! Hope we don't shake up Mr. 'dilla too much on the drive.
If you're interested, here's my crab mousse recipe:
1-1/2 envelopes gelatin (plain)
Celery – coupla stalks (chopped fine)
Onion – about a cup (chopped fine)
Shallots – 1 bunch or about a cup (chopped fine)
Garlic - several toes (chopped fine) (more is good)
1 can cream of mushroom soup
8 oz. Philadelphia cream cheese (substitute generic brand at your own risk)
1 tsp. horseradish (I like to use wasabi) (more is good)
1 tsp red pepper (more is good)
salt and white pepper to taste
16 oz. crab meat (substitute krab or similar at your own risk)
1/2 cup mayonnaise (I like Hellman's. Please don't use MiracleWhip et al.)
1/2 cup creole (stone ground) mustard
Chop all veggies fine. Dissolve gelatin in 1/2 cup of water in a mixing bowl of a size sufficient to contain all ingredients. (If you have crab water, either from cooking or because you used canned crab, use that.) In a saucepan, melt cheese and soup together. Mix everything together. Chill, preferably in a whimsical (crab-shaped would be excellent!) mold. When doubled, this recipe fits pretty well into a bundt pan.
Serve on a pretty platter with some green garnishes and a variety of crackers. Complement it with a nice white wine, for example, Bonneau du Martray Corton Charlemagne (a delightful white Burgundy).