Secret Recipes

recipe box

Catfish and Crawfish Appetizer

  • 1 cup chopped parsley
  • 1 cup cream cheese
  • 1/2 cup dry white wine
  • Salt to taste
  • 1 Tbsp lemon juice
  • 1 lbs catfish meat, cooked
  • 1 tsp Louisiana hot sauce
  • 1 lbs crawfish meat, cooked
  • 1 Tbsp Lea & Perrins

In food processor, chop catfish and crawfish. Add wine, parsley, lemon juice, and salt. Mix well.

Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight.

Serve with crackers or on a bed of lettuce.

Servings:
4