Catfish Fillets With Crabmeat Topping Recipes

CRAB-STUFFED CATFISH

Steps:

• 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.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

CATFISH FILLETS WITH CRABMEAT TOPPING

Steps:

• Combine first 3 ingredients in a bowl; brush on both sides of fillets. Combine creole seasoning and next 2 ingredients; sprinkle over both sides of fillet. Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum foil pan. Arrange onion and bell pepper on top of fillets; set aside. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add chopped onion and green onion; saute 5 minutes or until tender. Add crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly. Remove from heat. Place pan on grill rack over medim-hot coals; cook fillets 17 minutes. Spoon crabmeat mixture evenly on top of fillets; cook an additional 3 minutes or until fish flakes easily when tested with a fork. Recipe By : Cooking Light, Jul/Aug 1990, p. 99 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

CATFISH FILLETS WITH CRABMEAT TOPPING

Steps:

• Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both si fillets. Place fillets in a 13- x 9- x 2-inch dish. Bake, uncovered, at 350? for 25 minutes. Coat a large nonstick skillet with vegetable spray; place over medium-high heat until hot. Add chopped onion, green onions. pepper, and sweet red pepper; saut6 5 minutes or until vegetables are tender. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over fillets. Bake an additional 5 minutes fish flakes easily when tested with a fork. Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat 5.8 (Saturated Fat 1.0) / Carbob Fiber 1.0 / Cholesterol 93 / Sodium 332 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997

CRABMEAT STUFFED CATFISH

Steps:

• 1. Heat oven to 350. Spray a 9" x 13" baking dish w/ cooking spray. In bowl, combine crabmeat, bread crumbs, celery, eggs, mayonnaise,2 tbsp butter, worcestershire sauce and 1/4 tsp pepper. Mix well.
• 2. Lay catfish on cutting board. Season w/ remaining pepper. Spread crabmeat mix equally down center of each fillet.
• 3. Starting at long end, roll up. Place seamside down in baking dish. Brush w/ remaining butter. Sprinkle w/ paprika. Bake 25-30 mins, or until fish flakes easily.

BRONZED CATFISH WITH CRABMEAT SAUCE

Steps:

• Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
• Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
• Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.