Janet’s Five and Dine sponsored by F&L Market

CRAB STUFFED CATFISH

• 1/2 cup butter
• 3 celery ribs, diced
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 T. minced garlic
• 1 T. fresh lemon juice
• 2 t. Cajun seasoning
• 1/8 t. hot sauce (I used 1/4 t.)
• 1/2 lb. fresh lump crab meat, drained
• 1 cup panko (Japanese breadcrumbs)
• 6 (7 oz.) fresh catfish fillets
• 1 T. olive oil
• 1 t. paprika
• Salt and pepper, to taste

1. Add celery and next 3 ingredients, and sauté 6 minutes or until tender. Stir in lemon juice and next 2 ingredients, and cook 1 minute. Gently stir in crabmeat, breadcrumbs, and, if desired, additional Cajun seasoning and hot sauce. Remove from heat; cool completely (about 15 minutes). Preheat oven to 425°. Butterfly catfish fillets by making a lengthwise cut in 1 side, carefully cutting to but not through the opposite side; unfold fillets. Spoon crab mixture down center of 1 side of each butterflied fillet; fold opposite side over filling. Brush fillets with olive oil; sprinkle with paprika and desired amount of salt and pepper. Place fillets on a wire rack coated with cooking spray in a jelly-roll pan.
2. Bake at 425° for 20 to 25 minutes or until fish flakes with a fork. Serve with Cajun Rémoulade.

• 1/2 cup dill pickle relish, drained
• 1/2 cup mayonnaise
• 1/4 cup diced yellow onion
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons ketchup
• 3 tablespoons yellow mustard
• 2 tablespoons minced garlic
• 2 tablespoons Creole mustard
• 2 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 3 dashes of hot sauce
• Table salt
• Freshly ground black pepper