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Crab-Stuffed Catfish Recipe

Crab-Stuffed Catfish Recipe

"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.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:2 servings

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

  • 1. 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 Facts

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.

Reviews for Crab-Stuffed Catfish

Sort By :
MY REVIEW
Reviewed Dec. 20, 2014

"This was awesome. I do recommend some lemon wedges as the top fillet of catfish can get dry."

MY REVIEW
Reviewed Mar. 23, 2009

"I have served this before, and it is delicious. My husband loves it."

MY REVIEW
Reviewed Mar. 23, 2009

"What's a good dessert to serve with this?"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.