Hands-on Time
40 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 6 servings
Photo: Hector Sanchez; Styling: Buffy Hargett Miller 

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients, and sauté 6 minutes or until tender. Stir in lemon juice and next 2 ingredients, and cook 1 minute. Gently stir in crabmeat, breadcrumbs, and, if desired, additional Cajun seasoning and hot sauce. Remove from heat; cool completely (about 15 minutes).

Step 2

Preheat oven to 425°. Butterfly catfish fillets by making a lengthwise cut in 1 side, carefully cutting to but not through the opposite side; unfold fillets.

Step 3

Spoon crab mixture down center of 1 side of each butterflied fillet; fold opposite side over filling. Brush fillets with olive oil; sprinkle with paprika and desired amount of salt and pepper. Place fillets on a wire rack coated with cooking spray in a jelly-roll pan.

Step 4

Bake at 425° for 20 to 25 minutes or until fish flakes with a fork. Serve with Cajun Rémoulade.

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