1 cup chopped parsley
1 cup cream cheese
1/2 cup dry white wine
1 single salt, to taste
1 tablespoon lemon juice
1 lb catfish meat, cooked
1 teaspoon louisiana hot sauce
1 lb crawfish meat, cooked
1 tablespoon lea & perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemonjuice, 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.

Yield: 8 servings