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Bronzed Catfish With Crabmeat Sauce

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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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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