Bronzed Catfish With Crabmeat Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer. Ingredients:
2 tablespoons butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup red pepper, finely chopped |
1 teaspoon garlic, chopped |
1 teaspoon paprika |
1/2 teaspoon hot pepper sauce |
1 teaspoon dijon mustard |
1 cup whipping cream |
8 ounces crabmeat, fresh |
salt, to taste |
black pepper, freshly ground, to taste |
2 tablespoons parsley, chopped |
1/4 cup flour |
1 teaspoon black pepper, ground |
1 teaspoon paprika |
1/2 teaspoon oregano |
1/4 teaspoon thyme, dried |
salt, to taste |
1 pinch cayenne |
16 ounces catfish fillets |
2 tablespoons vegetable oil |
Directions:
1. Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
2. Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
3. Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.
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