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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