Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/4818/
Crab Stuffed Catfish
It sure is easy to dress up U.S. Farm-Raised Catfish!
Yield: 6 servings
Ingredients
| 6 | U.S. Farm-Raised Catfish fillets (about 6 oz. each) | ||
|
|
|||
| 2 | cans | (6 oz. each) lump crabmeat, drained and flaked | |
|
|
|||
| 1 | cup | Italian-flavored bread crumbs | |
|
|
|||
| 1 | rib celery, finely chopped | ||
|
|
|||
| 2 | eggs | ||
|
|
|||
| 2 | tablespoons | mayonnaise | |
|
|
|||
| 4 | tablespoons | (1/2 stick) butter, melted and divided | |
|
|
|||
| 1/2 | teaspoon | Worcestershire sauce | |
|
|
|||
| 3/4 | teaspoon | black pepper, divided | |
|
|
|||
| 1/4 | teaspoon | paprika | |
|
|
|||
Directions:
1. Preheat oven to 350 F. Coat a 9 x13-inch baking dish with nonstick cooking spray.
2. In a medium bowl, combine the crabmeat, bread crumbs, celery, eggs, mayonnaise, 2 tablespoons melted butter, Worcestershire sauce, and 1/4 teaspoon pepper; mix well.
3. Place the catfish fillets on a work surface and season with the remaining 1/2 teaspoon pepper. Spread the crabmeat stuffing equally down the center of each fillet, roll up, and place seam side down in the baking dish. Brush with remaining 2 tablespoons melted butter and sprinkle with paprika.
4. Bake for 25 to 30 minutes or until the fish flakes easily with a fork. Serve immediately.
Source: The Catfish Institute
Please note that some ingredients and brands may not be available in every store.
Wylie's IGA Recipes
https://wyliesmccoll.iga.com/Recipes/Detail/4818/
Be the first to comment on this recipe!
Add a Comment Login