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Catfish & Crawfish Mold

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

0 min

Ready

6 hrs
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

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 x salt
to taste
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1 tablespoon lemon juice
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1 pound catfish
cooked
*
1 teaspoon red hot pepper sauce
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1 pound crawfish tails
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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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1 x salt
to taste
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15 ml lemon juice
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453.6 g catfish
cooked
*
5 ml red hot pepper sauce
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453.6 g crawfish tails
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15 ml worcestershire sauce
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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 10488% 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?
 

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