| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Seafood | Cajun | Cajun, Salads | 8 | Servings |
INGREDIENTS
| 1 | c | Chopped parsley |
| 1/2 | c | Dry white wine |
| 1 | T | Lemon juice |
| 1 | t | Louisiana hot sauce |
| 1 | T | Lea & Perrins |
| 1 | c | Cream cheese |
| Salt, to taste | ||
| 1 | lb | Catfish meat, cooked |
| 1 | lb | Crawfish meat, cooked |
INSTRUCTIONS
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 31.9mg
Sodium: 134.4mg
Potassium: 94mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.2g
Protein: 2g