Catfish & Crawfish Mold
Submitted by Lizzy
A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.
YIELD
8 servingsPREP
10 minCOOK
0 minREADY
6 hrsDown in Louisiana, they know how to throw together a spread that’ll have folks circling the appetizer table all night long.
This no-cook mold blends a pound each of catfish and crawfish tails in the food processor with cream cheese, dry white wine, fresh parsley, lemon juice, and a good hit of hot sauce and Worcestershire.
Pack it into a mold, let it set up overnight in the fridge, and turn it out onto a platter the next day.
Serve it with crackers for scooping or nestle it on a bed of crisp lettuce for a prettier presentation.
Pro Tips
- Make sure the catfish is fully cooked and cooled before blending. Leftover fried or baked catfish works great here.
- Can’t find crawfish tails? Shrimp is a solid swap and just as Cajun-approved.
- Line your mold with plastic wrap before packing in the mixture. It makes unmolding clean and easy.
- This gets better the longer it sits, so making it a full day ahead is actually the move.
Ingredients
Directions
Chop catfish and crawfish in food processor.
Add wine, parsley, lemon juice, and salt.
Mix real well. Add hot sauce and Lea and 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.
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