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1
Preheat the oven to 350 degrees F. Butter 8 (4-ounce) ramekins or baking dishes, and set aside.
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2
In a food processor, puree 1/2 of the crawfish and all of the halibut.
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3
With the machine running, add the salt, white pepper, cayenne, and garlic, and with the machine running, add the cream and white wine.
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4
Add the egg whites.
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5
Transfer to a bowl and fold in the green onions, dill, and remaining crawfish tails.
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6
Put the ramekins in a large roasting pan, and pour hot water into the pan to come halfway up the sides.
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7
Bake until the custards are just set and puffed, and lightly golden brown on top, 15 to 20 minutes.
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8
Remove from the oven and let cool.
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9
Cover with plastic wrap and refrigerate at least 3 hours and up to a day.
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10
Arrange the watercress around the rims of 8 small plates.
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11
Remove the molds from the refrigerator and carefully run a thin, sharp knife around each mousse.
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12
Shake gently and unmold onto the plates.
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13
Serve cold with Homemade Herb Mayonnaise, and small French bread croutons.
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14
In a food processor or blender, combine the egg, mustard, lemon juice, salt, and cayenne, and process on high speed until smooth.
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15
With the machine running, slowly add the oil in a steady stream until an emulsion forms.
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16
Adjust seasoning, to taste.
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17
Place the mayonnaise in a mixing bowl and fold in the chopped herbs.
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18
Cover and refrigerate for 2 hours before serving.
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19
*RAW EGG WARNING
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20
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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21
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
