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”