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Crab-Stuffed Catfish With Parmesan Crust

Crab Stuffed Catfish With Parmesan Crust





45 m

20 m (plus chilling)

25 m



4 Simmons 5-7 oz. Fillets.
2 tablespoons butter.
1/2 cup onion, diced.
2 cloves garlic, minced.
1 cup white wine.
1 pound lump crab meat.
2 cups Parmesan, grated (divided).
2 tablespoons chives, chopped (divided).
2 tablespoons olive oil.
Salt and pepper to taste.


Step 1

Melt butter in medium, nonstick skillet over medium-high heat.
Step 2

Add onions and garlic and sauté until translucent. Add wine and simmer until mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook for 2 minutes.
Step 3

Remove from heat and cool in refrigerator for 2 to 3 hours until completely chilled. Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix. Using a sharp knife, butterfly each fillet lengthwise horizontally as evenly as possible. Place 2 to 3 tablespoons of crab mixture on bottom half of catfish, being careful not to overfill. Fold top of catfish over to cover stuffing.
Step 4

Season stuffed catfish with salt and pepper. Dip fillets into remaining grated Parmesan, coating evenly.

Step 5

Heat a large nonstick skillet over medium-high heat and add olive oil. Carefully sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an additional 3 minutes.

Step 6

Garnish fillets with remaining chives.

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