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