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Catfish & Crawfish Mold

Catfish & Crawfish Mold recipe image
This classic Southern appetizer combines tender catfish and sweet crawfish meat into a rich, creamy spread. Bound together with softened cream cheese, dry white wine, and a kick of Louisiana hot sauce, it offers a luxurious texture with bold Creole flavors. The fresh parsley and Worcestershire sauce add depth and brightness, balancing the richness of the fish. Chilled overnight in a mold, it sets into a firm, sliceable terrine that is perfect for entertaining. Serve with crisp crackers or on a bed of lettuce for an elegant yet easy-to-prepare dish that brings a taste of the bayou to your table.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 229.8
Dietary: Gluten-free
Description
This classic Southern appetizer combines tender catfish and sweet crawfish meat into a rich, creamy spread. Bound together with softened cream cheese, dry white wine, and a kick of Louisiana hot sauce, it offers a luxurious texture with bold Creole flavors. The fresh parsley and Worcestershire sauce add depth and brightness, balancing the richness of the fish. Chilled overnight in a mold, it sets into a firm, sliceable terrine that is perfect for entertaining. Serve with crisp crackers or on a bed of lettuce for an elegant yet easy-to-prepare dish that brings a taste of the bayou to your table.
Ingredients
  • 1 cup Chopped parsley
  • 1 cup Cream cheese
  • 1/2 cup Dry white wine
Directions
  1. 1
    Ensure the catfish and crawfish meat are cooked, peeled, and deboned.
  2. 2
    Place the cooked catfish and crawfish meat into a food processor.
  3. 3
    Pulse the processor until the seafood is finely chopped but not pureed.
  4. 4
    Add the dry white wine, chopped parsley, lemon juice, and salt to the processor.
  5. 5
    Process until the ingredients are evenly combined.
  6. 6
    Stir in the Louisiana hot sauce and Worcestershire sauce by hand or with a few pulses.
  7. 7
    Add the softened cream cheese to the seafood mixture.
  8. 8
    Mix thoroughly until the cream cheese is fully incorporated and the mixture is smooth.
  9. 9
    Transfer the mixture into a greased mold or loaf pan.
  10. 10
    Press down firmly to remove air bubbles and smooth the top.
  11. 11
    Cover with plastic wrap and refrigerate overnight to set.
  12. 12
    Unmold onto a serving platter and slice into portions.
  13. 13
    Serve chilled with crackers or on a bed of lettuce leaves.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 229.8kcal
% Daily Value *
Total Fat 20.4g32%
Saturated Fat 12.6g63%
Cholesterol 52.2mg18%
Sodium 193.8mg9%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: catfish, crawfish, seafood, terrine, creole, cayenne, appetizer, chilled, spread, party, southern, louisiana, cream cheese, parsley, wine, hot sauce, entertaining, make-ahead, shellfish, whitefish
Read it online: https://www.chefs-mate.com/recipe/catfish-crawfish-mold-2/