Catfish and Crawfish Mold

Serving Size : 8   
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 Cup Chopped parsley
1 Cup Cream cheese [200 g]
1/2 Cup Dry white wine [125 ml]
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked [454 g]
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked [454 g]
1 Tablespoon Lea and Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea and 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"