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Crab Stuffed Catfish


U.S. Farm raised catfish fillets rolled up with a crabmeat and breadcrumb mixture, then baked. Flakey and succulent, this dish is great for entertaining.

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Rate this recipe 4.3/5 (37 Votes)


  • 6 (6 ounce) U.S. Farm-Raised Catfish fillets
  • 2 (6 ounce) cans lump crabmeat, drained and flaked
  • 1 cup Italian-flavored bread crumbs
  • 1 rib celery, finely chopped
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 4 tablespoons (1/2 stick) butter, melted and divided
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon black pepper, divided
  • 1/4 teaspoon paprika


Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Preheat the oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium bowl, combine the crabmeat, bread crumbs, celery, eggs, mayonnaise, 2 tablespoons melted butter, Worcestershire sauce, and 1/4 teaspoon pepper; mix well.

Place the catfish fillets on a work surface and season with the remaining 1/2 teaspoon pepper. Spread the crabmeat stuffing equally down the center of each fillet, roll up, and place seam side down in the baking dish. Brush with remaining 2 tablespoons melted butter and sprinkle with paprika.

Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Serve immediately.

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