Catfish and crawfish mold rbtn28a

8 servings

Ingredients

Quantity Ingredient
1 cup Chopped parsley
1 cup Cream cheese
½ cup Dry white wine
1 x 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 of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"

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