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Catfish Pate

Catfish doesn't always have to be fried to be delicious. This catfish pate appetizer is a creative way to kick off your next game day gathering, picnic, or party. Pair it with Melba toast or crackers for a crowd pleaser.


Catfish Pate

Ingredients

For 12 people

  • 16 ounce(s) smoked catfish
  • 8 ounce(s) cream cheese, softened
  • 1/4 cup(s) finely chopped onion
  • 3 tablespoon(s) lemon juice (juice from one lemon)
  • 1 teaspoon(s) Worcestershire sauce

Directions

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, etc. Shape into a loaf and cover with chopped parsley and pecans.

Serve on crackers or Melba toast.

Nutrition facts

  • Kcal: 106.76 kcal
  • Fibers (g): 0.24g
  • Sodium (mg): 119.07mg
  • Carbs: 1.4g
  • Fat: 8.82g
  • Saturated fat (g): 4.15g
  • Proteins: 6.17g