 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
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. Ingredients:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked |
3 tablespoons seasoned bread crumbs |
2 tablespoons shredded monterey jack cheese |
2 tablespoons butter, melted |
1-1/2 teaspoons mayonnaise |
1/8 teaspoon salt, optional |
1/8 teaspoon pepper |
dash cayenne pepper |
2 catfish or whitefish fillets (6 ounces each) |
1/8 teaspoon paprika |
Directions:
1. 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° for 22-26 minutes or until fish flakes easily with a fork. Yield: 2 servings.
|
|