Catfish & Crawfish Mold
Yield
8 servingsPrep
10 minCook
0 minReady
6 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
parsley leaves
chopped |
|
| 1 | cup |
cream cheese
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | pound |
catfish
cooked |
* |
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | pound |
crawfish tails
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
parsley leaves
chopped |
|
| 237 | ml |
cream cheese
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
lemon juice
|
|
| 453.6 | g |
catfish
cooked |
* |
| 5 | ml |
red hot pepper sauce
|
|
| 453.6 | g |
crawfish tails
|
*
|
| 15 | ml |
worcestershire sauce
|
*
|
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.
