Blackened Crab Cake Stuffed Catfish Recipe
Make Blackened Crab Cake Stuffed Catfish Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Blackened Crab Cake
For the Catfish
Method
Preparing the Blackened Crab Cake
- 1
Mixing Ingredients
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, and green onion. Mix well.
- 2
Binding the Mixture
Add the beaten egg, Old Bay seasoning, salt, black pepper, and cayenne pepper to the mixture. Stir until fully combined.
- 3
Forming Cakes
Shape the mixture into small cakes, about 2 inches in diameter. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 4
Frying the Crab Cakes
In a skillet, heat oil over medium heat. Fry the crab cakes for about 3-4 minutes on each side until golden brown. Remove and set aside.
Preparing the Stuffed Catfish
- 5
Seasoning the Catfish
Preheat your oven to 375°F (190°C). Rub the catfish fillets with blackening seasoning on both sides.
- 6
Stuffing the Fillets
Take a crab cake and place it in the center of each catfish fillet. Fold the fillet over the crab cake to encase it.
- 7
- 8
Serving
Serve the stuffed catfish with lemon wedges on the side for added flavor.
