~ Catfish & crawfish mold Recipe ~

1       C            Chopped parsley
   1       C            Cream cheese
     1/2   C            Dry white wine
                        Salt, to taste
   1       Tb           Lemon juice
   1       Lb           Catfish meat, cooked
   1       T            Louisiana hot sauce
   1       Lb           Crawfish meat, cooked
   1       Tb           Lea & Perrins

  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"