* Exported from MasterCook *

CATFISH AND CRAWFISH MOLD

Recipe By :Justin Wilson's "Outdoor Cooking With Inside Help"
Serving Size : 8 Preparation Time :0:20
Categories : 0-5G Low Carb Appetizer Entree
Regional Cajun-Creole Seafood Shellfish
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped parsley
1 cup cream cheese
1/2 cup dry white wine
salt, to taste
1 tbsp lemon juice
1 lb catfish fillets -- cooked
Louisiana hot sauce -- 1 tsp
1 lb crawfish -- cooked
1 tbsp worcestershire sauce

Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea and 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 if crawfish aren't available.

Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 213 Calories; 12g Fat (54.9% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 166mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0