Chilled Catfish And Crawfish Mould

Ingredients

• Servings: 8
• 1 cup chopped parsley
• 1 cup cream cheese
• 1/2 cup dry wine
• salt
• 1 tablespoon lemon juice
• 1 lb cooked catfish meat
• 1 teaspoon louisiana hot sauce
• 1 lb cooked crawfish meat (can substituted shrimp if crawfish are not available)
• 1 tablespoon lea & perrins worcestershire sauce

Recipe

• 1 in a food processor, chop catfish and crawfish into a paste.
• 2 in a bowl, combine the chopped catfish/crawfish, wine, parsley, lemon juice, and salt and stir well.
• 3 add hot sauce and lea & perrins worcestershire sauce and mix well.
• 4 stir in the cream cheese and mix well.
• 5 pour mixture into a mould (a fish-shaped one is nice), then refrigerate 8 hours or overnight.
• 6 unmold onto an attractive serving platter with a bed of lettuce, sprinkle lightly with sweet paprika, and serve with crackers or bread rounds. have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings.
• 7 note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.