Smoked Catfish And Crawfish Tail Spread - cooking recipe

Ingredients

1 lb smoked catfish fillet, flaked
1 lb crawfish tail meat, cooked
8 ounces cream cheese, at room temperature
1/2 cup white wine
2 lemons, juice of
1 shallot, minced fine
2 green onions, minced
2 teaspoons Tabasco sauce
1/2 cup chopped fresh parsley
salt and pepper
1 cup toasted pecan pieces, chopped fine. (optional)

Preparation

Combine all ingredients, except for the pecans, in a food processor container; pulse until well combined and evenly mixed.
Turn into a bowl or mold lined with plastic wrap and chill until firm.
Unmold onto a serving dish and coat with the chopped pecans, if desired.
You can also coat with fresh parsley or dust with paprika.
Serve with crackers or crusty sliced baguette.