Chilled Catfish and Crawfish Mould

• 1 cup chopped parsley
• 1 cup cream cheese
• 12 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

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.
7. Have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings.
8. Note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.

parsley, cream cheese, white wine, salt, lemon juice, catfish meat, hot sauce, crawfish meat, worcestershire sauce

Taken from www.food.com/recipe/chilled-catfish-and-crawfish-mould-6523 (may not work)