Reviewed: Nov. 3, 2009

Delicious! Will absolutely make this again!

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Reviewed: Jul. 14, 2009

This is absolutely delicious. My catfish was really thin and I wasn't able to slice the filets in order to put the crab mixture inside the fish so I ended up just putting it on top. It tasted amazing and I will definitely make again

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 19, 2009

Love this recipe! I use Tilapia instead of Catfish for a milder flavor. It has become a family favorite. The other modification I use is to sprinkle more cheese on top. Yum!

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DANCEMOM04

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Reviewed: Apr. 11, 2009

This recipe is out-of-this-world! Thanks, Joy! My guests thought I was a gourmet cook. Ha, ha! I even assembled it the night before & just baked it when we were ready to eat. Oh, I doubled the recipe & drizzled the whole dish with melted butter before baking.

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Mar. 16, 2009

EASY!!! This was so good & I can't get over how easy it was. Next time I'll add more spices to the top of the fish & I also drizzled it with olive oil before putting it in the oven.

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calfrogylvr

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Reviewed: Mar. 15, 2009

This was very good. I added garlic and other extras that others had mentioned. I also didn't butterfly the fish but just put the stuffing on top of the fish and cooked it as directed. It came out great.

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wavy437

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Reviewed: Feb. 4, 2009

We discovered with this dish that we're not catfish fans. But will definitely try it again with tilapia or halibut...the crab stuffing was delicious!

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kcdollar

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Reviewed: Dec. 12, 2008

Excellent!

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charbona

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Reviewed: Nov. 25, 2008

There's a reason why this recipe averages 5 full stars...it's that good. I used tilapia. I got the large pkg. from the Costco, used half and froze half. I used 4 fillets. It was a little tough to fillet the fillet, but it worked. I used a 16 oz. can of crab meat and adjusted the recipe as such. I also got a large pkg of mushrooms and roma tomatos (for the salad). I ended up stuffing about 8 mushrooms and 3 romas with the leftover crab mix. I cut up the mushroom stems and added them to the crab meat mix along with dried minced onions and fresh garlic. And As always, I cut the butter in half and substituted olive oil. Served with wild rice and a green leafy salad. Wonderful.

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Server33

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 2, 2008

Wow. I didn't expect this to be as delicious as it was. I added diced onion, garlic powder, and Worcestershire sauce to the crab filling, and sprinkled some lemon juice over the finished dish, which I think really added to the taste. My only gripe is that the fish was really hard to cut widthwise, but this was partially because my knives are pretty dull and partly because my fillet was very thin.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 14, 2008

Great base recipe but I made several modifications. Added garlic cloves and onions in the crab mixture, dash of Worstechire sauce, chopped up a jalepeno from my garden in it as well. Substituted olive oil for the butter and nixed the cheese to make it more healthy. Served it on a bed of jasmine rice and lentils on the side.

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XENA1441

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Reviewed: Sep. 29, 2008

Very tasty! My 4yo son ate it right up. I added cajun seasoning to both halves of the filets for more flavor. I ended up with leftover crab filling, so I made stuffed mushrooms with it! Yum!

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SARAH795

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

Made this for a picky eater, he loved it. It was so easy to put together and bake. It comes out tasting like a dish you spent hours on and only takes minutes to put together.

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Betsey

Cooking Level: Professional

Home Town: Newark, Delaware, USA

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Reviewed: Jul. 30, 2008

Loved the simplicity of the recipe. Used low-fat mayo and margarine to make it healthier. also added 2 tsp of minced garlic and 1 tbl of red pepper flakes to the stuffing to make it more to my liking. Sprinkled some Essence on the top fillet instead of paprika. Baked for 20 mins at 400F and it turned out perfect. no hard edges on the fish, everything melted in my mouth. tasted great w/roasted brussel sprouts.

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Servant of Christ

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Reviewed: Jul. 29, 2008

This is really YUMMY, my kids loved it as well as we did. And it was so easy and simple to make. I will definetely make again. Thanks for sharing.

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Cristina

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Reviewed: Jul. 2, 2008

Will definitely make again! Made with catfish and tilapia! Yummy! Yummy! Only baked for about 15 minutes though!

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ajcolbert

Cooking Level: Expert

Home Town: West Hollywood, California, USA

Living In: Northridge, California, USA

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Reviewed: Apr. 18, 2008

This recipe is fantastic!! I cooked it for my boyfriend and some friends and they all loved it. Now I cook this any time I have company over--it's always a winner.

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Catherine

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Reviewed: Apr. 7, 2008

This was really good. I do think it would be better with tilapia though. I added garlic and onion powder to the mixture. I look forward to making this again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 29, 2008

We eat fish all the time and relly liked the variety of having stuffed fish. We used tilapia and did not add the mayo. I also used spray butter instead of real butter, since we are trying to eat healthy. We loved this recipe. We also used a bit of lemon pepper and cajun seasoning on the fish. Finally, we only baked it for about 15 minutes. Check the fish often after 10 minutes and pull it out when it becomes flaky.

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