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Crab-Stuffed Catfish

Total Time

Prep: 10 min. Bake: 25 min.

Makes

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. 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.

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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