Chilled Catfish and Crawfish Mould

Ingredients

• 1 cup chopped parsley
• 1 cup cream cheese
• 1/2 cup dry white wine
• salt
• 1 tablespoon lemon juice
• 1 lb cooked catfish meat
• 1 teaspoon louisiana hot sauce
• 1 lb cooked crawfish meat (can substituted shrimp if crawfish are not available)
• 1 tablespoon Lea & Perrins Worcestershire Sauce

Directions

1. 1

   In a food processor, chop catfish and crawfish into a paste.

2. 2

   In a bowl, combine the chopped catfish/crawfish, wine, parsley, lemon juice, and salt and stir well.

3. 3

   Add hot sauce and Lea & Perrins Worcestershire sauce and mix well.

4. 4

   Stir in the cream cheese and mix well.

5. 5

   Pour mixture into a mould (a fish-shaped one is nice), then refrigerate 8 hours or overnight.

6. 6

   Unmold onto an attractive serving platter with a bed of lettuce, sprinkle lightly with sweet paprika, and serve with crackers or bread rounds. Have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings.

7. 7

   Note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.