Chilled Catfish and Crawfish Mould

1. 1

   In a food processor, chop catfish and crawfish into a paste.

2. 2

   In a bowl, combine the chopped catfish/crawfish, wine, parsley, lemon juice, and salt and stir well.

3. 3

   Add hot sauce and Lea & Perrins Worcestershire sauce and mix well.

4. 4

   Stir in the cream cheese and mix well.

5. 5

   Pour mixture into a mould (a fish-shaped one is nice), then refrigerate 8 hours or overnight.

6. 6

   Unmold onto an attractive serving platter with a bed of lettuce, sprinkle lightly with sweet paprika, and serve with crackers or bread rounds.

7. 7

   Have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings.

8. 8

   Note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.

* Per serving · 4 servings · Values may vary.

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