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Title: Catfish And Crawfish Mold - Justin Wilson
Yield: 8 Servings

Ingredients

      1    Cup Chopped parsley
      1    Cup Cream cheese
    1/2    Cup Dry white wine
           Salt, to taste
      1    Tablespoon Lemon juice
      1    Pound Catfish meat, cooked
      1    Teaspoon Louisiana hot sauce
      1    Pound Crawfish meat, cooked
      1    Tablespoon Lea & Perrins

Instructions

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 if crawfish aren't available. From Justin Wilson's
"Outdoor Cooking With Inside Help"

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Nutr. Assoc. : 1038 0 1638 1326 797 264 1471 471 1656

Preparation Time: 0:00

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