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Crab-Stuffed Catfish

By: Joy McConaghy

"'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."

Rate/Review | Read Reviews (42)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
3 tablespoons seasoned bread crumbs
2 tablespoons shredded Monterey Jack cheese
2 tablespoons butter, melted
1 1/2 teaspoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
2 (6 ounce) fillets catfish or whitefish fillets
1/8 teaspoon paprika

Directions

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 degrees F for 22-26 minutes or until fish flakes easily with a fork.

Footnotes

Nutritional Analysis: One serving: 1 stuffed fillet (prepared with plain bread crumbs, reduced-fat cheese, reduced-fat butter, reduced-fat mayonnaise and calculated without salt) equals 437 calories, 23 g fat (8 g saturated fat), 182 mg cholesterol, 611 mg sodium, 8 g carbohydrate, trace fiber, 48 g protein.