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Catfish & Crawfish MoldRecipe : Catfish & Crawfish Mold
Procedure :
1 C Chopped parsley 1 C Cream cheese 1/2 C Dry white wine Salt, to taste 1 Tb Lemon juice 1 Lb Catfish meat, cooked 1 T Louisiana hot sauce 1 Lb Crawfish meat, cooked 1 Tb 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. From Justin Wilson's "Outdoor Cooking With Inside Help" |
