Crab-Stuffed Catfish

Name: Crab-Stuffed Catfish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings.
Cuisine: North America, Cajun
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

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

"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.

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. Preheat oven to 425°. In a bowl, combine the first 8 ingredients. Cut each fillet in half widthwise; place 2 halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, until fish just begins to flake easily with a fork, 22-26 minutes.

Nutrition Facts

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

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