Chilled Catfish and Crawfish Mould |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A surprisingly easy and delicious recipe for an appetizer. Ingredients:
1 cup chopped parsley |
1 cup cream cheese |
1/2 cup dry white wine |
salt |
1 tablespoon lemon juice |
1 lb cooked catfish meat |
1 teaspoon louisiana hot sauce |
1 lb cooked crawfish meat (can substituted shrimp if crawfish are not available) |
1 tablespoon lea & perrins worcestershire sauce |
Directions:
1. In a food processor, chop catfish and crawfish into a paste.
2. In a bowl, combine the chopped catfish/crawfish, wine, parsley, lemon juice, and salt and stir well.
3. Add hot sauce and Lea & Perrins Worcestershire sauce and mix well.
4. Stir in the cream cheese and mix well.
5. Pour mixture into a mould (a fish-shaped one is nice), then refrigerate 8 hours or overnight.
6. Unmold onto an attractive serving platter with a bed of lettuce, sprinkle lightly with sweet paprika, and serve with crackers or bread rounds. Have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings.
7. Note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.
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