This was delicious! Used flounder instead of catfish. Great flavor.
Crab-Stuffed Catfish Fillets with Cajun Rémoulade
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
More From Southern Living
Total: 1 Hour, 35 Minutes
- 1/2 cup butter
- 3 celery ribs, diced
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 2 teaspoons Cajun seasoning
- 1/8 teaspoon hot sauce
- 1/2 pound fresh lump crabmeat, drained
- 1 cup panko (Japanese breadcrumbs)
- 6 (7-oz.) fresh catfish fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Vegetable cooking spray
- Table salt
- Freshly ground black pepper
- Cajun Rémoulade
- 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).
- 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.
- 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.
- 4. Bake at 425° for 20 to 25 minutes or until fish flakes with a fork. Serve with Cajun Rémoulade.
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