Get ready to enjoy the rich, comforting flavors of the South with this Crab Stuffed Catfish recipe. Tender catfish fillets are opened and filled with a rich crab meat stuffing. Then, they are baked to perfection and served with a tangy remoulade sauce.
This dish is a seafood lover’s dream. It combines the delicate flakiness of catfish with the sweet crabmeat. It’s a culinary experience you won’t forget.
This stuffed catfish with cheese spinach and shrimp recipe is inspired by the American South. It’s perfect for a satisfying family dinner or an impressive dinner party. With fresh, high-quality ingredients and expert techniques, every bite is a celebration of coastal cuisine.
Introduction to Southern-Style Stuffed Catfish
Explore Southern-style stuffed catfish, a mix of fresh U.S. Farm-Raised Catfish fillets and crab stuffing. It’s a favorite in Southern cooking, known for its tasty flavors. This dish will make your taste buds happy and take you to the South.
The secret to this recipe is the right mix of ingredients. Lump crabmeat, breadcrumbs, and spices make a stuffing that goes well with the catfish. You can choose from cheesy spinach or shrimp stuffing, making it perfect for everyone.
This Southern dish is a mix of soft catfish and rich crab stuffing. The catfish is tender, and the stuffing is full of flavor. Add your favorite sides, and you’ll impress your guests.
Discover Southern-style stuffed catfish, a blend of catfish and crab stuffing. It’s a dish that will take you to the South. It’s a journey of flavors that will satisfy your seafood cravings.
| Nutritional Information | per Serving |
|---|---|
| Calories | 139 |
| Calories from Fat | 68% of Total |
| Total Fat | 10.6g |
| Saturated Fat | 5.7g |
| Cholesterol | 88.6mg (27% DV) |
| Sodium | 148.3mg (5% DV) |
| Protein | 9.3g (13% DV) |
This crab stuffed catfish is for 2 people and is good for you. It has 139 calories, with 68% from fat. It has 10.6g of fat, 5.7g of it saturated. Cholesterol is 88.6mg, which is 27% of the daily value. Sodium is 148.3mg, 5% of the daily value. Protein is 9.3g, 13% of the daily value.
Essential Ingredients for Crab Stuffed Catfish
For the best crab stuffed catfish, choose fresh ingredients. Start with 6-7 ounce catfish fillets. They should be tender and flaky. The flavor of fresh lump crabmeat pairs well with catfish.
You’ll also need celery, onion, green bell pepper, and garlic. These add a rich aroma to your dish.
Fresh Catfish Selection Tips
Choose catfish fillets that are firm and have a bright color. They should smell fresh and mild. Avoid any that look discolored or smell strongly of fish.
Quality Crabmeat Guidelines
- Go for high-quality lump crabmeat for tender pieces.
- Check the crabmeat for shells or cartilage and remove them.
- If fresh lump crabmeat is hard to find, mix it with backfin crabmeat. Adjust the seasoning to match the flavor.
Seasoning and Aromatics
You’ll need seasonings and aromatics for the best taste. Use panko breadcrumbs, butter, lemon juice, Cajun seasoning, and hot sauce. These enhance the seafood’s sweetness and hold the stuffing together.
Kitchen Tools and Equipment Needed
To make the perfect crab stuffed catfish, you need some key tools. First, grab a large 9×13-inch baking dish. It’s big enough for the stuffed fish fillets. Also, a food processor or blender is a must for the tasty remoulade sauce.
A wire rack and jelly-roll pan help with cooling the cooked catfish. Make sure you have cooking spray ready. It prevents the fish from sticking to the dish. A sharp knife is also important. It helps you butterfly the catfish and mix the stuffing.
- 9×13-inch baking dish
- Food processor or blender
- Wire rack and jelly-roll pan
- Cooking spray
- Sharp knife
- Large mixing bowls
With these tools, you’re ready to make a delicious batch of seafood stuffed fish. It’s sure to impress your family and friends. Now, let’s start cooking!
Preparing the Catfish Fillets
Get ready to make a tasty crab-stuffed catfish dish. First, prepare the catfish fillets. This step makes sure the fish is ready for the crab stuffing.
Proper Butterflying Technique
Begin by butterflying the catfish fillets. Cut along one side, but don’t cut all the way through. This makes a pocket for the stuffing.
Open the fillets like a book. This creates a flat surface for the filling.
Cleaning and Seasoning Steps
Rinse the fillets under cool water to remove impurities. Then, pat them dry with paper towels. Season with salt, black pepper, and paprika.
This seasoning will enhance the crab stuffing’s flavors. Now, you’re ready to make the crab stuffing.
Creating the Perfect Crab Stuffing Mix
Making the perfect crab stuffing is key for a great seafood stuffed fish dish. Start by sautéing celery, onion, green bell pepper, and garlic in butter. This mix creates a tasty base for the crabmeat.
Then, add lemon juice, Cajun seasoning, and hot sauce. Fold in the crabmeat and panko breadcrumbs. This makes a tasty and textured stuffing. Let it cool before stuffing your fish.
For an Italian twist, mix crabmeat with Italian breadcrumbs, diced celery, eggs, mayonnaise, and Worcestershire sauce. This stuffing goes well with cheesy spinach stuffing and seafood stuffed fish.
| Ingredient | Quantity |
|---|---|
| Butter | 6 Tablespoons |
| Onion, diced | 1 Small |
| Bell Pepper, diced | 1/4 Cup |
| Celery, diced | 1/4 Cup |
| Green Pepper, diced | 1/4 Cup |
| Garlic, minced | 3 Cloves |
| Lemon Juice | 2 Tablespoons |
| Cajun Seasoning | 1 Teaspoon |
| Hot Sauce | 1 Teaspoon |
| Crabmeat | 1 Pound |
| Panko Breadcrumbs | 1 1/2 Cups |
Stuffed Catfish with Cheese Spinach and Shrimp Recipe
Elevate your seafood game with this mouthwatering stuffed catfish recipe. It combines crabmeat, creamy cheese, and tender spinach. This creates a delicious filling that goes well with the mild, flaky catfish. Add juicy shrimp for an extra special touch.
Stuffing Preparation
Start by mixing crabmeat, grated cheese, chopped spinach, and diced shrimp in a bowl. Add your favorite herbs and spices to taste. The goal is to balance the flavors so each one shines.
Assembly Instructions
- Gently butterfly the catfish fillets, creating a pocket for the stuffing.
- Spoon the prepared filling onto one side of each butterflied fillet, then fold the opposite side over the top.
- Brush the stuffed catfish lightly with olive oil and sprinkle with a touch of paprika for a beautiful color and subtle smoky flavor.
Cooking Method
Preheat your oven to 375°F (190°C). Arrange the stuffed catfish fillets in a baking dish and bake for 20-25 minutes. The fish should be opaque and flaky, and the shrimp cooked through. The cheese should be melted and bubbly.
Serve your [stuffed catfish with cheese spinach and shrimp] hot, garnished with fresh parsley or chives. Pair it with roasted vegetables or a crisp salad for a complete meal.
Classic Remoulade Sauce Recipe
Make your baked catfish or seafood stuffed fish dishes better with homemade Remoulade Sauce. This sauce is a key part of Southern cooking. It has a mix of tangy, creamy, and spicy tastes. Follow this simple recipe to make a batch of sauce that goes well with seafood and veggies.
To make the Remoulade Sauce, mix dill pickle relish, mayonnaise, diced onion, celery, red bell pepper, parsley, ketchup, Dijon mustard, minced garlic, prepared horseradish, fresh lemon juice, and hot sauce in a food processor. Pulse for 30-40 seconds until everything is finely chopped and mixed well. Add salt and black pepper to taste.
The Remoulade Sauce is ready to use right away or chill it in the fridge for 30 minutes. This sauce is great with baked catfish or seafood stuffed fish. It also goes well with French fries, crispy cauliflower, and veggie burgers.
| Ingredient | Amount |
|---|---|
| Dill Pickle Relish | 1/2 cup |
| Mayonnaise | 1/2 cup |
| Onion, diced | 1/4 cup |
| Celery, diced | 2 tablespoons |
| Red Bell Pepper, diced | 2 tablespoons |
| Fresh Parsley, chopped | 2 tablespoons |
| Ketchup | 1 tablespoon |
| Dijon Mustard | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Prepared Horseradish | 1 teaspoon |
| Fresh Lemon Juice | 1 teaspoon |
| Hot Sauce | 1 teaspoon |
| Salt | To Taste |
| Black Pepper | To Taste |
This classic Remoulade Sauce is perfect with baked catfish or seafood stuffed fish. It adds flavor and complements the seafood’s delicate texture. Use it as a dip, spread, or condiment for a tasty Southern meal.
Baking Instructions and Temperature Guide
Getting the perfect baked stuffed catfish is all about the right temperature and timing. Whether you’re making a classic crab-stuffed catfish or trying shrimp or cheese fillings, these simple steps will help. Your dish will be moist, flavorful, and beautifully browned.
Time and Temperature Settings
Preheat your oven to 425°F. Put the stuffed catfish fillets on a wire rack in a baking sheet or a 9×13-inch dish. Bake for 20-25 minutes. The fish should flake easily and the internal temperature should be 145°F.
For a slower cooking option, bake at 350°F for 25-30 minutes. This method lets the flavors mix well and keeps the fish moist and tender.
Doneness Indicators
- The catfish should flake easily with a fork when gently pressed.
- The internal temperature of the fish should reach 145°F when measured with a digital food thermometer.
- The stuffing should be hot and steaming when the dish is removed from the oven.
- The top of the baked stuffed fish should be lightly browned and crisp.
Remember, the key to perfectly baked stuffed catfish is to keep a close eye on it during cooking. Use a reliable meat thermometer to ensure it’s done right. Enjoy your delicious, homemade baked stuffed fish!
Serving Suggestions and Presentation
Once your catfish roulades or stuffed catfish with cheese spinach and shrimp recipe are perfectly baked, it’s time to present them. Serve the delectable stuffed catfish immediately. Accompany it with the flavorful remoulade sauce on the side.
To complete the Southern-inspired meal, pair the catfish roulades with classic side dishes. Try creamy twice-stuffed potatoes and fresh, juicy corn on the cob. This combo will create a visually appealing and mouthwatering display. It celebrates the rich culinary traditions of the South.
When serving, arrange the stuffed catfish fillets on a platter or individual plates. Make sure each portion is neatly presented. Garnish with fresh herbs, lemon wedges, or a sprinkle of paprika. This adds color and complements the dish’s flavors.
This thoughtful presentation will make your stuffed catfish with cheese spinach and shrimp recipe a showstopper. It’s perfect for any special occasion or family gathering.
Nutritional Information and Health Benefits
Try the tasty baked catfish and enjoy its health benefits. It has 433 calories per serving. This includes 22 grams of fat and 7.9 grams of saturated fat.
The catfish in it is packed with 41 grams of protein. This makes you feel full and gives you energy.
Caloric Content
This dish is a protein powerhouse. Each serving has 41 grams of protein. It also has 433 calories, making it a healthy choice for your diet.
Protein and Nutrients
The baked catfish is full of important nutrients. It has 233 milligrams of cholesterol and 766 milligrams of sodium. This makes it a balanced meal.
The mix of fish, veggies, and spices makes it tasty and good for you. It supports your health and well-being.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 433 |
| Total Fat | 22g |
| Saturated Fat | 7.9g |
| Protein | 41g |
| Cholesterol | 233mg |
| Sodium | 766mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 0.9g |
| Sugars | 1.6g |
Storage and Reheating Tips
After enjoying your homemade stuffed catfish, you might have leftovers. Don’t worry! You can keep your baked fish tasty and fresh by storing and reheating it right.
Put leftover stuffed catfish in an airtight container in the fridge for 3-4 days. Store the remoulade sauce in a separate container for up to 3 days too.
To reheat, use the oven. Set it to 275°F. Place the catfish in a dish and bake for 10-15 minutes. This way, the fish stays moist and the cheese melts well.
If you froze some, thaw it in the fridge overnight. Then, reheat it in the oven. This method keeps your dish delicious for a long time.
| Storage and Reheating Guidelines | Time Frame |
|---|---|
| Refrigerate Leftover Stuffed Catfish | Up to 3-4 days |
| Refrigerate Leftover Remoulade Sauce | Up to 3 days |
| Reheat Leftover Stuffed Catfish in Oven | 10-15 minutes at 275°F |
| Thaw Frozen Leftover Stuffed Catfish | Overnight in refrigerator |
Recipe Variations and Substitutions
Try new things with your fish roulade or seafood stuffed fish. Use tilapia or cod instead of catfish for a different taste. Change the seasoning to make it just right for you.
Want a healthier choice? Use Greek yogurt instead of mayonnaise. It’s creamy and tangy, but with less fat and calories.
Alternative Seafood Options
- Tilapia fillets
- Cod fillets
- Flounder fillets
- Halibut steaks
Seasoning Alternatives
- Adjust the Cajun seasoning to your liking
- Try different hot sauces like Tabasco or sriracha
- Add fresh herbs like parsley, thyme, or oregano
- Use a mix of spices like paprika, garlic powder, and onion powder
These options let you make a fish roulade or seafood stuffed fish that’s all your own. It can match your taste and diet perfectly.
Common Cooking Mistakes to Avoid
When making the perfect catfish fillets recipe, avoid common mistakes. Overcooking the fish is a big one. It makes the fish dry and tough. Watch the internal temperature and cooking time closely.
Another mistake is adding hot stuffing to the catfish. This can cause the outside to burn before the inside is cooked. Let the stuffing cool before you put it in the baked catfish.
Don’t overstuff the catfish fillets. Too much stuffing can make the outside char before the inside is done. Try to keep a good balance of fish to stuffing.
| Common Cooking Mistake | Solution |
|---|---|
| Overcooking the catfish fillets | Monitor the internal temperature and cooking time closely to avoid dryness |
| Adding hot stuffing to the catfish | Allow the stuffing mixture to cool completely before assembling the dish |
| Overstuffing the catfish fillets | Use a balanced ratio of fish to stuffing for even cooking |
Avoid these mistakes to make a tasty catfish fillets recipe. Your Southern-style baked catfish will be delicious and perfectly cooked!
Conclusion
This crab stuffed catfish recipe is a true Southern comfort dish. It combines the delicate texture of fresh catfish with a creamy crab stuffing. This creates a mouthwatering meal perfect for any occasion.
Whether you’re hosting a special event or just want a comforting dinner, this stuffed catfish with cheese spinach and shrimp will delight your taste buds. It takes you straight to the heart of Southern cuisine.
The secret to this Southern comfort recipe is using fresh, high-quality ingredients. Every element, from the butterflied catfish fillets to the crab stuffing and remoulade sauce, comes together beautifully. This dish is sure to impress, whether you’re an experienced cook or new to Southern-style cooking.
So, why not treat yourself and your loved ones to this crab stuffed catfish? It’s a delicious mix of tender fish, rich crabmeat, and aromatic seasonings. It’s sure to become a family favorite. Let the flavors of the South take you to a world of comfort and culinary bliss.
FAQ
What is stuffed catfish with cheese spinach and shrimp?
Stuffed catfish with cheese spinach and shrimp is a Southern dish. It uses fresh U.S. Farm-Raised Catfish fillets. The dish has a crab stuffing with lump crabmeat, breadcrumbs, and seasonings.
What are the key ingredients in this stuffed catfish recipe?
The main ingredients are fresh catfish fillets and lump crabmeat. You also need panko breadcrumbs, butter, and celery. Onion, green bell pepper, garlic, and lemon juice are used too. Cajun seasoning and hot sauce add flavor. The remoulade sauce includes dill pickle relish and mayonnaise.
How do you prepare the catfish fillets for stuffing?
First, butterfly the catfish fillets by cutting one side. Be careful not to cut through the other side. Then, clean and season the fillets with salt, pepper, and paprika.
How do you make the crab stuffing?
Sauté celery, onion, green bell pepper, and garlic in butter. Add lemon juice, Cajun seasoning, and hot sauce. Stir in crabmeat and panko breadcrumbs gently. Cool the mixture before stuffing the catfish.
What is the key to properly baking the stuffed catfish?
To bake the stuffed catfish right, don’t overcook it. Bake at 425°F for 20-25 minutes. Or, bake at 350°F for 25-30 minutes. The fish should flake easily with a fork.
What sides pair well with the stuffed catfish?
Twice-stuffed potatoes and fresh corn on the cob are great sides. They match the rich flavors of the stuffed catfish.
How should the stuffed catfish be stored and reheated?
Store leftover stuffed catfish in an airtight container in the fridge for 2 days. Reheat in the oven at a low temperature. The remoulade sauce can be stored for 3 days in an airtight container.
