CRAB-STUFFED CATFISH
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 437 calories, Fat 23g fat (8g saturated fat), Cholesterol 182mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
CRAB STUFFED CATFISH RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray. 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. 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. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Serve immediately.
CRAB-STUFFED CATFISH
Make and share this Crab-Stuffed Catfish recipe from Food.com.
Provided by Vino Girl
Categories Catfish
Time 46m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- In a bowl, combine everything except the catfish and paprika.
- Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish.
- Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika.
- Bake, uncovered, for 22-26 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 485.5, Fat 28.9, SaturatedFat 12, Cholesterol 153.2, Sodium 1284.4, Carbohydrate 8.7, Fiber 0.6, Sugar 0.9, Protein 45.4
CRABMEAT STUFFED CATFISH
Steps:
- 1. Heat oven to 350. Spray a 9" x 13" baking dish w/ cooking spray. In bowl, combine crabmeat, bread crumbs, celery, eggs, mayonnaise,2 tbsp butter, worcestershire sauce and 1/4 tsp pepper. Mix well.
- 2. Lay catfish on cutting board. Season w/ remaining pepper. Spread crabmeat mix equally down center of each fillet.
- 3. Starting at long end, roll up. Place seamside down in baking dish. Brush w/ remaining butter. Sprinkle w/ paprika. Bake 25-30 mins, or until fish flakes easily.
CRAB STUFFED FISH
I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.
Provided by Gail2293
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
- In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
- Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
- Bake for 20 -25 minutes, or until fish flakes easily with a fork.
More about "crab stuffed catfish recipes"
CRAB-STUFFED CATFISH FILLETS WITH CAJUN RéMOULADE RECIPE
From myrecipes.com
5/5 (2)Total Time 1 hr 35 minsServings 6
- 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).
- 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.
- 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.
CRAB-STUFFED CATFISH WITH PARMESAN CRUST — THE CATFISH INSTITUTE
From uscatfish.com
Estimated Reading Time 1 min
- ADD onions and garlic and sauté until translucent. Add wine and simmer until mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook for 2 minutes.
- REMOVE from heat and cool in refrigerator for 2 to 3 hours until completely chilled. Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix.
- SEASON stuffed catfish with salt and pepper. Dip fillets into remaining grated Parmesan, coating evenly.
- HEAT a large nonstick skillet over medium-high heat and add olive oil. Carefully sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an additional 3 minutes.
CRAB STUFFED CATFISH WITH CAJUN SAUCE BY CHEF JERNARD
From mycleo.tv
Estimated Reading Time 1 min
- Preheat the oven to 400°F; coat a 9x13-inch baking dish with non-stick cooking spray. In a large skillet melt 4 tablespoons of butter over medium-high heat. Add celery, onion & parsley, and sauté until tender. Remove from heat and stir in crabmeat, ½ cup bread crumbs, lemon juice, red pepper flakes, and smoked paprika. Melt the remaining butter and drizzle over fillets. Season filets with garlic, onion, smoked paprika salt & pepper. Then spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly-roll- style. Place the rolls seam side down in a baking dish. Bake for 20 -25 minutes, or until the fish flakes easily with a fork.
- Add all ingredients to a small saucepan and bring to a simmer. Remove from heat and serve with the fish.
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