Name: Seafood Mold
Yield: Makes about 10 servings
Ingredients: 2 envelopes plain gelatin; 1/2 cup cold water plus additional 1/4 cup; 1/2 to 1 tablespoon liquid crab boil; 1 pound lump crabmeat or small shrimp (sometimes called salad shrimp; it's okay to use frozen), or 1/2 pound crabmeat and 1/2 pound shrimp, vary to personal preference; 1/2 small yellow or white onion; 1 green onion; 1/4 red bell pepper; 4 ounces butter; 1 teaspoon Creole seasoning (like Tony Chacherie's); 1 can cream of mushroom soup; 1 8-ounce package cream cheese (not low- or nonfat, as the mixture will be too watery); Worcestershire sauce, to taste; Cilantro, for garnish; blender or food processor; medium-size mold (approximately 6 cups) or shallow dish

Don't let the unappetizing-sounding name fool you: I'm talking about mold as in "shape" here. I'm from New Orleans, which means I grew up with a lot of socializing, most of it centered around food. There, both the front door and the refrigerator door are always open for friends or family who drop in. My mother always seems to have a steady stream of visitors, whether it's a neighbor who's stopped by for tea, one of her many siblings who happen by at dinnertime, or me with a whole troop of friends in for Mardi Gras or Jazz Fest. True New Orleanian that she is, she always has something good to eat. This seafood mold is a common dish at parties all around the city, and as improvisation is the hallmark of New Orleans cooking, each chef has her own version. I haven't gotten to the stage where I've made my own mark on this recipe yet, so I just copy Mom's.

This mold needs to be made at least a few hours in advance in order to give it time to set, but it's a delicious centerpiece to any hors d'oeuvres table. You can serve it with crackers, with thinly sliced, toasted French bread, or with vegetables. Sometimes Mom even serves this in boiled-egg halves, as a New Orleans–style variation on deviled eggs. Be creative!

Recipe notes

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