Crab-Stuffed Catfish Recipe

Crab-Stuffed Catfish Recipe photo by Taste of Home

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"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.

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Crab-Stuffed Catfish Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
3 tablespoons seasoned bread crumbs
2 tablespoons shredded Monterey Jack cheese
2 tablespoons butter, melted
1-1/2 teaspoons mayonnaise
1/8 teaspoon salt, optional
1/8 teaspoon pepper
Dash cayenne pepper
2 catfish or whitefish fillets (6 ounces each)
1/8 teaspoon paprika

Directions

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. Yield: 2 servings.

Nutritional Analysis: One serving: 1 stuffed fillet (prepared with plain bread crumbs, reduced-fat cheese, reduced-fat butter, reduced-fat mayonnaise and calculated without salt) equals 437 calories, 23 g fat (8 g saturated fat), 182 mg cholesterol, 611 mg sodium, 8 g carbohydrate, trace fiber, 48 g protein.

Originally published as Crab-Stuffed Catfish in Cooking for 2 Winter 2005, p45