Catfish and Crawfish Mold
- 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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
