1 cup chopped parsley
1 cup cream cheese
1/2 cup dry white wine
1 tbsp lemon juice
1 lb Catfish meat, cooked
1 lb Crawfish meat, cooked
1 tbsp Lea & Perrins Worcestershire
1 tsp Louisiana hot sauce
Salt, to taste

Procedures :
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.
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Category : Fish_And_Seafoods

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