Flake the fish with a fork. Combine the fish, lemon juice, Worcestershire sauce, cream cheese, and onion in a bowl and mix well. Shape the mixture into a ball. Roll in the pecans, then parsley. Serve as a spread for crackers. You may substitute smoked bass for crappie. Makes 32 servings.
Ingredients
1 pound smoked crappie
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
8 ounces cream cheese
1/4 cup finely chopped onion
1/2 cup chopped pecans
1 tablespoon parsley flakes
