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Catfish & crawfish mold

Yield: 8 Servings

Ingredients:

• 1 c Chopped parsley
• 1 c Cream cheese
• 1/2 c Dry white wine
• 1 x Salt to taste
• 1 tb Lemon juice
• 1 lb Catfish meat cooked
• 1 ts Louisiana hot sauce
• 1 lb Crawfish meat cooked
• 1 tb Lea & Perrins

Instructions:

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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