Catfish & crawfish mold
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped parsley |
| 1 | cup | Cream cheese |
| ½ | cup | Dry white wine |
| Salt, to taste | ||
| 1 | tablespoon | Lemon juice |
| 1 | pounds | Catfish meat, cooked |
| 1 | teaspoon | Louisiana hot sauce |
| 1 | pounds | Crawfish meat, cooked |
| 1 | tablespoon | Lea & Perrins |
Directions
Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp if crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"