RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Crab-Stuffed Catfish With Parmesan Crust
READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
45 m
20 m (plus chilling)
25 m
4
INGREDIENTS
4 Simmons 5-7 oz. Fillets.
2 tablespoons butter.
1/2 cup onion, diced.
2 cloves garlic, minced.
1 cup white wine.
1 pound lump crab meat.
2 cups Parmesan, grated (divided).
2 tablespoons chives, chopped (divided).
2 tablespoons olive oil.
Salt and pepper to taste.
PREPARATION
Step 1
Melt butter in medium, nonstick skillet over medium-high heat.
Step 2
Add onions and garlic and sauté until translucent. Add wine and simmer until mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook for 2 minutes.
Step 3
Remove from heat and cool in refrigerator for 2 to 3 hours until completely chilled. Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix. Using a sharp knife, butterfly each fillet lengthwise horizontally as evenly as possible. Place 2 to 3 tablespoons of crab mixture on bottom half of catfish, being careful not to overfill. Fold top of catfish over to cover stuffing.
Step 4
Season stuffed catfish with salt and pepper. Dip fillets into remaining grated Parmesan, coating evenly.
Step 5
Heat a large nonstick skillet over medium-high heat and add olive oil. Carefully sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an additional 3 minutes.
Step 6
Garnish fillets with remaining chives.