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Catfish & Crawfish Mold

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Submitted by Lizzy

YIELD

8 servings

PREP

10 min

COOK

0 min

READY

6 hrs

Ingredients

1 237
CUP ML PARSLEY LEAVES
chopped
1 237
CUP ML CREAM CHEESE
½ 118
CUP ML WHITE WINE
dry *
1 1
X X SALT
to taste *
1 15
TABLESPOON ML LEMON JUICE
1 453.6
POUND G CATFISH
cooked *
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 453.6
POUND G CRAWFISH TAILS *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 104 88% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 91mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 20% Vitamin C 18%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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