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Cajun

Crab Stuffed Catfish

Ingredients

½ cup butter 3 ribs celery diced
1 small onion diced 1 small green pepper diced
1 tbsp minced garlic 1 tbsp fresh lemon juice
2 tbsp Cajun seasoning 1/8 tsp hot sauce
6 nice catfish filets ½ lb lump crab
1 cup panko (breadcrumbs)
1 tsp paprika
1 tbsp olive oil
Lagniappe

Melt butter in a large skillet and coo the celery, onions and peppers till
tender. Stir in the lemon juice and the Cajun seasoning along with the hot
sauce and stir for about a minute. Gently stir in the crab meat and
breadcrumbs stir well and remove from the heat and allow cooling
completely

Preheat oven to 425. Butterfly the fillets lengthwise creating a long pocket

Spoon the cooled crab mixture into the butterfly pocket, brush the fillets with
oil and sprinkle them with the paprika, salt and pepper.

Place the filets on a wire rack in a roasting pan coated with cooking spray.

Bake at 425 for 20 to 25 minutes.

Serve with Remoulade Sauce
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Remoulade Sauce

½ cup dill pickle relish ½ up mayonnaise
¼ cup fine diced onion ¼ cup fine diced celery
¼ cup diced jalapeno or bell pepper ¼ cup chopped parsley
3 tbsp yellow mustard 2 tbsp minced garlic
2 tbsp Dijon mustard 2 tbsp prepared horseradish
2 tbsp fresh lemon juice 3 dashes hot sauce

Process all ingredients in a blender or food processor and serve at room
temp or chill

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