- 16 ounces smoked catfish
- 8 ounces softened cream cheese
- 1/4 cup finely chopped onion
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
- Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for
2 1/2 to 3 1/2 hours.
- Mix ingredients in a large bowl and season to taste with garlic, paprika,
- Shape into a loaf and cover with chopped parsley and pecans.
- Serve on crackers or Melba toast.
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