Title: Catfish & crawfish mold (rbtn28a)
 Categories: Salads, Cajun, Fish, Seafood
      Yield: 8 Servings
 
      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 ts Louisiana hot sauce
      1 lb Crawfish meat, cooked
      1 tb Lea & Perrins Worcestershire
 
  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"