Catfish & Crawfish Mold – Cheese

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

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”