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New Soul Kitchen

Source: CLEO TV

Chef Jernard makes delicious crab-stuffed catfish with cajun sauce. Plus, he reveals this tip — using parchment paper — to make your catfish super flavorful. Watch a preview below:

Ingredients

  • CATFISH INGREDIENTS
  • Avocado oil
  • 6 tablespoons butter, divided
  • 1 celery rib, finely chopped
  • 1 small onion, finely chopped
  • 1⁄4 cup chopped parsley
  • 1 (4 1/2 ounce) can crab meat, drained & flaked
  • 1 cup dry Italian breadcrumbs
  • 1 tablespoon lemon juice
  • 1⁄8 teaspoon crushed red pepper flakes
  • Catfish fillets (about 2 pounds total)
  • 1 teaspoon smoked paprika
  • 2 tablespoons garlic
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ...
  • CAJUN SAUCE INGREDIENTS
  • 3 tablespoons butter
  • 1 diced tomato
  • 1/4 cup lemon juice
  • 1 teaspoon minced parsley
  • 1 teaspoon Cajun spice
  • 1 teaspoon of sugar
  • Pinch crushed red pepper flakes
  • Salt to taste
  • Pepper to taste

Instructions

Crab-Stuffed Catfish
  1. Preheat the oven to 400°F; coat a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large skillet melt 4 tablespoons of butter over medium-high heat.
  3. Add celery, onion & parsley, and sauté until tender.
  4. Remove from heat and stir in crabmeat, ½ cup bread crumbs, lemon juice, red pepper flakes, and smoked paprika.
  5. Melt the remaining butter and drizzle over fillets. Season filets with garlic, onion, smoked paprika salt & pepper. Then spoon crabmeat mixture evenly over the filets.
  6. Starting from the small end, roll up each fillet, jelly-roll- style. Place the rolls seam side down in a baking dish.
  7. Bake for 20 -25 minutes, or until the fish flakes easily with a fork.
Cajun Sauce
  1. Add all ingredients to a small saucepan and bring to a simmer.
  2. Remove from heat and serve with the fish.

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