Catfish and crawfish mold
Yield: 8 servings
Ingredients:
- 1 c Chopped parsley 1 lb Catfish meat cooked
- 1 c Cream cheese 1 ts Louisiana hot sauce
- 1/2 c Dry white wine 1 lb Crawfish meat cooked
- 1 x Salt to taste 1 tb Lea & Perrins
- 1 tb Lemon juice
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"
