Crab Stuffed Catfish with Cajun Sauce by Chef Jernard

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

Preheat the oven to 400°F; coat a 9x13-inch baking dish with non-stick cooking spray.
In a large skillet melt 4 tablespoons of butter over medium-high heat.
Add celery, onion & parsley, and sauté until tender.
Remove from heat and stir in crabmeat, ½ cup bread crumbs, lemon juice, red pepper flakes, and smoked paprika.
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.
Starting from the small end, roll up each fillet, jelly-roll- style. Place the rolls seam side down in a baking dish.
Bake for 20 -25 minutes, or until the fish flakes easily with a fork.

Cajun Sauce