Catfish and Crawfish Mold by www.country-cooking.com
1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins
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.
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