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Fish & Crawfish Mold

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

0 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 cup parsley leaves
chopped
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1 cup cream cheese
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½ cup white wine
dry
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1 tablespoon lemon juice
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1 pound fish
cooked
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1 teaspoon red hot pepper sauce
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1 pound crawfish tails
cooked
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1 tablespoon worcestershire sauce
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Ingredients

Amount Measure Ingredient Features
237 ml parsley leaves
chopped
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237 ml cream cheese
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118 ml white wine
dry
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15 ml lemon juice
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453.6 g fish
cooked
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5 ml red hot pepper sauce
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453.6 g crawfish tails
cooked
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15 ml worcestershire sauce
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Directions

Chop fish 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 16959% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 166mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 18%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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