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Catfish and Crawfish Mold

1 c Chopped parsley
1 c Cream cheese
1/2 c Dry white wine
Salt, to taste
1 tb Lemon juice
1 lb Catfish meat, cooked
1 ts Louisiana hot sauce
1 lb Crawfish meat, cooked
1 tb 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.

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