Back to Crab-Stuffed Catfish

Print Options


Card Sizes

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


  • 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


  • 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

1 each: 437 calories, 23g fat (8g saturated fat), 182mg cholesterol, 611mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 48g protein.

Reviews for Crab-Stuffed Catfish

Sort By :
Mkpingree User ID: 8172738 215432
Reviewed Dec. 20, 2014

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

becky6926 User ID: 4024735 143030
Reviewed Mar. 23, 2009

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

becky6926 User ID: 4024735 206788
Reviewed Mar. 23, 2009

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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