A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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.