2 lbs. catfish fillets
1/2 lb. white crabmeat all shells removed
1/2 c. chopped celery
1/4 c. chopped parsley
1/4 c. fine chopped green onions
1 tsp. dill
1/2 c. mayonnaise
1/4 c. pimentos
Juice of lemons
8 oz. Philadelphia cream cheese
1 c. sour cream
2 env. unflavored gelatin dissolved in 1/4 c. cold water
Salt and cayenne pepper to taste

Cook catfish by placing in lightly salted boiling water to cover and simmer until tender. Cool.

In a bowl mix together cream cheese, sour cream and mayonnaise. Add onions, celery, dill, parsley, pimentos and juice of 2 lemons. Add chopped catfish and crabmeat. Blend well.

Season to taste with salt and cayenne pepper. Add gelatin, blend well and pour into terrine mold. Chill for about 4 hours once it sets. Place the mold in the center of a silver tray and invert to unmold. Serve with garlic croutons or crackers.