Ingredients
- 1 lea
- 270 gr catfish meat
- 270 gr crawfish meat
- 240 ml cream cheese
- 26 gr parsley (chopped)
- 16 ml lemon juice
- 5 ml louisiana sauce (hot)
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"
