Crab-Stuffed Catfish

Name: Crab-Stuffed Catfish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 170 grams can crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked; 1 Dash cayenne pepper; 1 teaspoon mayonnaise; 2 Tbsps shredded Monterey Jack cheese; 0 teaspoons paprika; 0 teaspoons pepper; 0 teaspoons salt, optional; 3 Tbsps seasoned bread crumbs; 340 grams catfish or whitefish fillets each)

Crab-Stuffed Catfish might be just the main course you are searching for. This recipe serves 2. Watching your figure? This pescatarian recipe has 471 calories, 55g of protein, and 21g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up butter, monterey jack cheese, mayonnaise, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a bowl, combine the first eight ingredients.

Equipment you will use

Bowl

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.

Ingredients you will need

Crab

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Baking Pan

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

2Tbsps

butter, melted 170grams

can crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked 1Dash

cayenne pepper 1teaspoon

mayonnaise 2Tbsps

shredded Monterey Jack cheese 0teaspoons

paprika 0teaspoons

pepper 0teaspoons

salt, optional 3Tbsps

seasoned bread crumbs 340grams

catfish or whitefish fillets each)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.