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Catfish and Crawfish Mold

 

21

Yield

8

servings

Prep

10

min

Cook

0

min

Ready

6

hrs

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

Ingredients

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
*

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

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Comments

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 10488% of calories 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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