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CATFISH AND CRAWFISH MOLD

Category:    Salads
Yield:8 servings
 
      1 c  Chopped parsley                     1 lb Catfish meat, cooked
      1 c  Cream cheese                        1 ts Louisiana hot sauce
    1/2 c  Dry white wine                      1 lb Crawfish meat, cooked
      1 x  Salt, to taste                      1 tb Lea & Perrins
      1 tb Lemon juice                    
 
  Chop catfish and crawfish in food processor.  Add wine, parsley, lemon
  juice, and salt.  Mix real well.   Add hot sauce and Lea & 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. From Justin Wilson's "Outdoor
  Cooking With Inside Help"
 

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