Stuffed Blue Catfish
Stuffed Blue Catfish
Course: Main Course
Author: Boatyard Bar & Grill
Ingredients
- 2 lbs Maryland caught Blue Catfish fillets
- 1 lb Maryland lump crabmeat
- 1/2 cup panko
- 1/2 lb cooked 71/90 shrimp
- 2 tbsp Mayonnaise
- 2 tbsp lemon juice
- 2 tbsp Salad Mustard
- 4 eggs
- 1 tsp Smoked Paprika {Pimenton}
- 1 tsp Old Bay
- Salt & Pepper
- 1 tbsp butter
- Glass of white wine
Instructions
- In a large mixing bowl combine: crabmeat, panko, and shrimp. Mix well and set aside. In a small mixing bowl to make the imperial sauce, combine: mayonnaise, eggs, lemon juice, and mustard. Mix well and set aside.
- Spray baking dish with non stick spray.
- Add imperial sauce to crabmeat mix, only add enough to coat crab and shrimp, so the mixture will stick together. Reserve leftover sauce for later.
- Wash and pat dry fillets. Season with a bit of salt/pepper.
- Cut catfish into equal, wide flat pieces, one piece for the bottom, and the other for the top, with a slit through middle. Divide the crabmeat mixture equally onto bottom pieces and gently place the top pieces of the fish on. Cut catfish into equal, wide flat pieces, one piece for the bottom, and the other for the top, with a slit through middle. Divide the crabmeat mixture equally onto bottom pieces and gently place the top pieces of the fish on.
- Place fish down in baking dish. Brush the tops with butter. Sprinkle with salt/pepper, paprika and Old Bay. Add white wine to baking dish.
- Bake in the Preheated at 400°F oven for 35 - 40 minutes, or until cooked through. Time depends on your oven and the thickness of your fillets. During the last 10 minutes of cooking, adding 2 TBSP of imperial sauce on the top of the fish and finish cooking until the sauce is lightly browned.
- Serve with your favorite sides and enjoy.
