Smoked Catfish and Crawfish Tail Spread

Ingredients

• 1 lb smoked catfish fillet, flaked
• 1 lb crawfish tail meat, cooked
• 8 ounces cream cheese, at room temperature
• 1/2 cup white wine
• 2 lemons, juice of
• 1 shallot, minced fine
• 2 green onions, minced
• 2 teaspoons Tabasco sauce
• 1/2 cup chopped parsley
• salt and pepper
• 1 cup toasted pecan pieces, chopped fine. (optional)

Directions

1. 1

   Using a food processor, combine all ingredients, except for the pecans, and pulse until well combined and evenly mixed.

2. 2

   Turn into a bowl or mold lined with plastic wrap and chill until firm.

3. 3

   Unmold onto a chilled serving dish and coat with the chopped pecans, if desired.

4. 4

   You can also coat with fresh parsley or dust with paprika.

5. 5

   Serve with crackers or crusty sliced baguette.