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1 c Chopped parsley 1 lb Catfish meat, cooked
1 c Cream cheese 1 ts Louisiana hot sauce
1/2 c Dry white wine 1 lb Crawfish meat, cooked
1 x Salt, to taste 1 tb Lea & Perrins
1 tb Lemon juice
8 servings
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.
1 c Cream cheese 1 ts Louisiana hot sauce
1/2 c Dry white wine 1 lb Crawfish meat, cooked
1 x Salt, to taste 1 tb Lea & Perrins
1 tb Lemon juice
8 servings
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.
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