Food Fair Drexel Recipes
https://www.foodfairdrexel.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)
|
|
|
| 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.
Food Fair Drexel Recipes
https://www.foodfairdrexel.com/Recipes/Detail/4818/Crab_Stuffed_Catfish