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 ts Louisiana hot sauce
1 lb Crawfish meat, cooked
1 tb Lea & Perrins Worcestershire
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”