Title: Catfish & crawfish mold
 Categories: Cajun, Salads, Fish
      Yield: 8 Servings
 
      1 c  Chopped parsley
      1 c  Cream cheese
    1/2 c  Dry white wine
      1 x  Salt, to taste
      1 tb Lemon juice
      1 lb Catfish meat, cooked
      1 ts 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 of crawfish
  aren't available. From Justin Wilson's "Outdoor Cooking With Inside
  Help"