"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.
Crab-Stuffed Catfish
Crab-Stuffed Catfish
Prep Time
10 min
Cook Time
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
- 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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