Title: Catfish and Crawfish Mold
Categories: Cajun Salad Ethnic Seafood
Yield: 8 Servings
| 1 | c | Chopped parsley |
| 1/2 | c | Dry white wine |
| 1 | tb | Lemon juice |
| 1 | ts | Louisiana hot sauce |
| 1 | tb | Lea & Perrins |
| 1 | c | Cream cheese |
| | | Salt, to taste |
| 1 | lb | Catfish meat, cooked |
| 1 | lb | Crawfish meat, cooked |
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"