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Catfish and Crawfish Mold

 

26

Yield

8

servings

Prep

10

min

Cook

0

min

Ready

6

hrs

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

Ingredients

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.

 

* not incl. in nutrient facts

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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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