1/2
Cup
Dry white wine
Salt, to taste
1
Tablespoon
Lemon juice
1
Pound
Catfish meat, cooked
1
Teaspoon
Louisiana hot sauce
1
Pound
Crawfish meat, cooked
1
Tablespoon
Lea & Perrins
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 if crawfish aren't available.
Caesar for Two
1
each
Clove garlic -- minced
1
each
Head romaine lettuce
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