Beer makes batters better, meat more tender, and sauces more flavorful.
Crab-Stuffed Catfish
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- #76637
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 can (6 ounce size) crab meat, drained, flaked and cartilage removed
3 tablespoons seasoned bread crumbs
2 tablespoons shredded monterey jack cheese
2 tablespoons melted butter
1 1/2 teaspoon mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash cayenne pepper
2 catfish or whitefish fillets (6 ounces each)
1/8 teaspoon paprika
directions
In a bowl, combine the first eight ingredients.
Cut each fillet in half widthwise: place two halves in a greased 8-inch square baking dish.
Press crab mixture onto fillets. Top with remaining halves. Sprinkle with paprika.
Bake, uncovered in a 425 degrees F oven for 22 to 26 minutes or until fish flakes easily with a fork.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 1, 2008
This was FABULOUS! We did, however, have to substitute tilapia for the catfish but that was a minor difference. We did also scale this recipe up to six servings. We had a lot of the crab filling leftover but I think that will vary by the size (width) of the fillets you use. The flavor was perfect as was the texture.