- 1 Cup Chopped parsley
- 1 Cup Cream cheese
- 1/2 Cup Dry white wine
- Salt, to taste
- 1 Tablespoon Lemon juice
- 1 Pound Catfish meat, cooked
- 1 Teaspoon Louisiana hot sauce
- 1 Pound Crawfish meat, cooked
- 1 Tablespoon 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.