Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4818/Crab_Stuffed_Catfish
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) | ||
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| 2 | cans | (6 oz. each) lump crabmeat, drained and flaked | |
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| 1 | cup | Italian-flavored bread crumbs | |
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| 1 |
rib celery, finely chopped
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| 2 | eggs | ||
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| 2 | tablespoons | mayonnaise | |
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| 4 | tablespoons | (1/2 stick) butter, melted and divided | |
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| 1/2 | teaspoon | Worcestershire sauce | |
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| 3/4 | teaspoon | black pepper, divided | |
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| 1/4 | teaspoon | paprika | |
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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.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4818/Crab_Stuffed_Catfish
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