1 lb. crayfish tails, chopped in food processor until fine
1 bunch green onions, chopped fine
1/4 bell pepper, chopped fine
2 inner stalks celery, chopped fine
1 tsp. parsley, chopped fine
1 heaping tbsp. Pollander's chopped garlic
2 pkg. unflavored gelatin
12 oz. Philadelphia chive and onion whipped cream cheese
6 egg yolks, cooked and chopped in food processor until fine
1 tsp. crab boil
2 oz. brandy or cognac
1/4 tsp. Chinese red
1/2 tsp. Cajun seasoning
Salt and pepper to taste
1/2 oz. lemon juice
1 tbsp. Kitchen Bouquet
1 stick clarified butter

Saute all greens in clarified butter until almost tender, approximately 3 minutes. Add crayfish, garlic, Cajun seasoning, Chinese red, salt, pepper, lemon juice. Stir until blended and cook for 1 minute. Remove from heat.

In measuring cup, put gelatin with 1/2 cup water. Microwave 40 seconds and let stand 2 minutes.

In bowl, blend together whipped cream cheese, egg yolks and brandy with mixer until smooth. Add crayfish mixture to this and beat on slow until smooth. Add gelatin, crab boil, Kitchen Bouquet and blend until smooth. Season to taste with salt and pepper.

Pour into a mold and refrigerate overnight. To remove, place mold in slightly warm water for 5 minutes. Turn over onto a plate. Serve with crackers.