Crab-Stuffed Catfish Fillets Recipe with Cajun Remoulade

If you like Cajun food we have just a recipe for you. One of the most important things for preparing this dish is to make sure that you have fresh catfish fillets. There are numerous ways to cook catfish fillets this just happens to be one of them.

You cannot beat baked oven catfish fillets. these are very large fillets once they are stuffed with all of the ingredients. If you’re not a big eater the best thing to do is to cut your fillets in half. This crab stuffed feeds fillets are excellent with or without the Cajun remoulade.

After you have prepared and tried this Cajun meal. Let me know what you, your family, and your loved ones thought about this great Cajun recipe. If you have a question are you would like to know how to prepare a certain recipe please drop me a line and I will be more than happy to show you how to prepare the recipe.


1/2 cup butter

3 celery ribs, diced

1 small onion, diced

1 small green bell pepper, diced

1 tablespoon minced garlic

1 tablespoon fresh lemon juice

2 teaspoons Cajun seasoning

1/8 teaspoon hot sauce

1/2 pound fresh lineup crab meat, drained

1 cup panko ( Japanese breadcrumbs )

6  (7 ounce )fresh catfish fillets

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon vegetable cooking spray

1 teaspoon table salt

1 teaspoon freshly ground black pepper

1 teaspoon Cajun  Remoulade


1. Melt butter in a large skillet over medium-high heat; add celery and and next 3 ingredients, and sauté 6 minutes are until tender.  Stir in lemon juice and next 2 ingredients, and cook 1 minute.  Gently stir in crab meat, breadcrumbs,and,  if desired,  additional Cajun seasoning and hot sauce.  Remove from heat; cool completely ( about 15 minutes ).

2.  preheat oven to 425°F.  Butterfly catfish fillets by making at lengthwise cut and one side,  carefully cutting to but not through the opposite side;  unfold fillets.

3. spoon crab mixture down center of one side of each butterflied fillet; follow the 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 jellyroll pan.

4. Bake at 425°F. for 20 to 25 minutes or until fish flakes with a fork.  serve with Cajun Remoulade (  if desired ).

Servings: 6

Prep. Time: 40 Minutes

Bake Time: 1 Hour,  35 minutes

Total Time: 2 Hours, 15 minutes:  including remoulade

Cajun Remoulade Recipe


1/2 cup deal 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

3 dashes table salt

3 dashes  freshly ground black pepper


1. Process 1st 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped. Serve immediately or chilled.  Refrigerate in an airtight container up to 3 days.

Servings: 2 Cups

Prep. Time: 20 Minutes

Total Time: 20 Minutes




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