Crab Stuffed Catfish Fillets w/ Cajun Remoulade

 Chef Rusty Hamlin from Southern Living Mag.

Ingred:

1/2 C Butter
3 ribs of celery trimmed and diced
1 small onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp fresh lemon juice
2 tsp. Cajun seasoning
1/8 tsp, Louisiana Hot Sauce
1/2 pd. fresh lump crab-meat, drained (I don't have access to this kind of thing so I used the canned and drained it)
1 C. panko (Japanese bread crumbs)
6 (7oz) catfish fillets
1 Tbsp EVOO (extra virgin olive oil (I used my Basil infused for extra flavor))
1 tsp. paprika (I used Penzey's Smoky Paprika)
Veggie spray, table salt and pepper
Cajun Remoudade

Direction:
Melt the butter over med-high heat in large skillet; add celery, onion, green pepper and garlic. Saute' for about 6 minutes until tender.
Add the lemon juice, hot sauce, Cajun seasoning, crab-meat and Panko and mix well. Remove from the heat and cool completely (10 or 15 minutes)

Preheat the oven to 425F
Butterfly the catfish fillets length wise.

Spoon the crab mixture into the open butterfly cut and then bring the top piece of the fish over the top of the stuffing.

Line a jelly roll pan with parchment paper and spray a wire rack with cooking spray. Place the wire rack on the parchment paper lined jelly roll pan. Place each filled fillet on the rack. Brush each stuffed fillet with EVOO and then season to you liking with salt and pepper. Lastly sprinkle with the paprika.

Bake at 425F for 20-25 minutes.

Cajun Remoulade
1/2 C. dill pickle relish, drained
1/2 C Mayonnaise
1/4 C diced yellow onion
1/4 C diced celery
1/4 C diced red bell pepper
1/4 C chopped fresh flat leaf parsely
3 Tbsp Ketchup
3 Tbsp. yellow mustard (I would use DiJoun)
2 Tbsp minced garlic
2 Tbsp. fresh lemon juice
3 dashes of hot sauce
Salt and pepper to taste.

Process all of the ingredients with the salt and pepper in a food processor for 30-40 second or until finely chopped. Serve immediately or chilled. Refrigerate in airtight container for up to 3 days.