Ingredients Jump to Instructions ↓

  1. 6 Trout or other white fish - (5 to 7) fillets

  2. 2 cups 292g / 10oz Seasoned Italian bread crumbs

  3. 2 lbs 908g / 32oz White or claw crabmeat

  4. 1/4 cup 36g / 1 1/3oz Chopped parsley

  5. 1 tablespoon 15ml Paprika

  6. 1 cup 62g / 2 1/5oz Chopped onions

  7. 3/4 cup 177ml Water

  8. 1 cup 110g / 3.9oz Chopped celery

  9. 3/4 cup 177ml White wine

  10. 1 cup 146g / 5.1oz Chopped green bell pepper

  11. 3/4 cup 148g / 5 1/5oz Melted butter

  12. 1 cup 146g / 5.1oz Chopped red bell pepper Salt and cracked pepper to taste

  13. 1/4 cup 36g / 1 1/3oz Diced garlic

  14. 1 Louisiana gold pepper sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375F. In a heavy bottom Saute pan, melt butter over medium high heat. Add onions, celery, bell peppers, and garlic. Saute until vegetables are wilted, approximately three to five minutes. Add crabmeat and blend well into vegetable mixture. Continue to cook until juices are rendered from vegetables and crabmeat. Season to taste, using salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. Stuffing should not be too dry. Adjust seasonings if necessary. Place an equal amount of stuffing in each catfish fillet. Roll fillets into turban shape and secure with toothpicks. In another Saute pan melt butter over medium high heat. Place fish in baking pan then add water and wine. Sprinkle with paprika, and season to taste using salt, pepper and Louisiana Gold. Bake for fifteen minutes or until golden brown.


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