Cajun Stuffed Catfish at its finest! Indulge in U.S. Farm-Raised Catfish fillets stuffed with a savory lump crab meat dressing, perfectly seasoned, and basted with a mouthwatering Cajun garlic butter. This dish is a celebration of Southern flavors and will leave your taste buds dancing! Ideal for a special dinner or when you want to impress your guests with a taste of the bayou.
Ingredients
Stuffing
- 1/2 stick butter
- 1/2 lb. lump crab meat (picked)
- 1/2 cup panko
- 1 tbsp green onion, sliced
- 1 tbsp parsley, minced
- Seasoning of choice
Catfish
- 3-4 large U.S. Farm-Raised Catfish fillets
- 1/2 stick butter
- 4 cloves garlic, minced
- 1 tbsp parsley
- 1 tbsp green onion
- Cajun or Creole seasoning
Directions
- Prepare Stuffing: Melt half a stick of butter in a sauté pan. Add crab meat and heat through. Add panko, parsley, and green onion. Heat until slightly warm. Allow mixture to cool slightly.
- Prep Catfish: Carefully cut a pocket in the large part of the catfish fillets. Stuff the mixture into the pocket to fill the cavity. Season the outside of the fish.
- Cook Catfish: In a cast iron skillet or oven-safe pan, melt a pat of butter and allow it to heat. Place the fillet belly side down and let a proper crust form. Flip and place in the oven at 350°F for 10 minutes or until the desired doneness is reached.
- Rest Fillets: Remove fillets and allow them to rest on a sheet pan while you make the topping butter.
- Make Topping Butter: In the same pan that cooked the fish, add the remaining butter and melt while scraping the bits from the bottom. Add garlic, parsley, and green onion. Cook until the garlic is softened. Drizzle this mixture over the stuffed fillets.
