Stuffed Catfish with Crab Filling 30-Minute Seafood Dinner

There’s something deeply satisfying about the first bite of a perfectly stuffed catfish—that moment when your fork breaks through the flaky, seasoned exterior to reveal a treasure trove of savory filling. I discovered this culinary gem years ago on a fishing trip down South, when a local showed me how to transform a humble catfish into something worthy of a special occasion. Trust me when I say this dish delivers that perfect balance of impressive presentation and approachable preparation that makes it ideal for both weeknight dinners and entertaining guests.

Why You’ll Love This Stuffed Catfish

• Perfect Balance of Flavors – The mild, sweet catfish pairs beautifully with the rich, savory stuffing
• Impressive Presentation – Looks like restaurant-quality fare with relatively simple preparation
• Versatile Recipe – Can be adapted based on what you have in your pantry or fridge
• Affordable Luxury – Catfish is budget-friendly compared to many other seafood options

Contents

Table of Contents

Ingredients for Stuffed Catfish

• Catfish fillets – Look for thick, farm-raised fillets that will hold the stuffing well
• Crabmeat – The star of our stuffing (lump or claw meat both work beautifully)
• Breadcrumbs – Helps bind the stuffing together (Panko provides excellent texture)
• Bell peppers – Adds color, sweetness, and a slight crunch
• Celery – Provides a subtle aromatic base and textural contrast
• Onion – Forms the aromatic foundation of the stuffing
• Garlic – Because everything is better with garlic
• Butter – Creates richness in the stuffing and helps with browning
• Cajun seasoning – The perfect blend of spices to complement both catfish and crabmeat
• Lemon – Brightens all the flavors with its acidity
• Fresh herbs – Parsley and thyme add brightness and depth
• Mayonnaise – The secret ingredient that keeps everything moist and binds the stuffing
• Hot sauce – Adds a hint of heat without overwhelming (adjust to your preference)

How to Make Stuffed Catfish

Step 1: Prepare the Catfish

Start with 4 large catfish fillets, about 6-8 ounces each. Pat them completely dry with paper towels—this is crucial for proper cooking. Using a sharp knife, make a horizontal pocket in each fillet, being careful not to cut all the way through. Season both the outside and inside of the pockets with salt, pepper, and a light dusting of Cajun seasoning.

Step 2: Create the Crab Stuffing

In a large skillet over medium heat, melt 3 tablespoons of butter. Add ½ cup each of finely diced onion, bell pepper, and celery. Sauté until vegetables are softened, about 5-6 minutes. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.

Transfer to a mixing bowl and cool for 5-10 minutes. Once cooled slightly, add 8 ounces of crabmeat, ½ cup of Panko breadcrumbs, 2 tablespoons of mayonnaise, 1 tablespoon of Cajun seasoning, 2 tablespoons of fresh chopped parsley, 1 teaspoon of fresh thyme leaves, 1 teaspoon of hot sauce, and the juice of half a lemon. Gently fold everything together, being careful not to break up the crabmeat too much.

If you enjoy this flavor combination, you might also like my Garlic Butter Lobster and Scallops recipe, which uses similar aromatics and butter-based preparation.

Step 3: Stuff and Secure the Fillets

Divide the crab mixture evenly among the four fillets, gently stuffing it into the pockets you created. Don’t overstuff you should be able to close the fillet over the stuffing with just a bit peeking out.

Step 4: Cook to Perfection

Baking Method: Preheat your oven to 375°F. Place the stuffed fillets in a lightly greased baking dish. Melt 2 tablespoons of butter and mix with a tablespoon of lemon juice, then brush this mixture over the fillets. Bake for 18-22 minutes, until the fish flakes easily with a fork.

Pan-Searing Method: Heat 2 tablespoons of oil in an oven-safe skillet over medium-high heat. Carefully place the stuffed fillets in the hot pan, stuffing side up. Sear the bottom for about 3 minutes until golden, then transfer the skillet to a 375°F oven for 15-18 minutes to finish cooking.

Step 5: Rest and Serve

Let the stuffed catfish rest for 3-5 minutes before serving. This allows the juices to redistribute. Serve with a wedge of lemon and a sprinkle of fresh parsley for color.

Pro Tips for Perfect Stuffed Catfish

• Quality Matters – The better the catfish and crabmeat, the better your final dish
• Temperature Control – Bring the fish to room temperature for about 15 minutes before cooking for more even results
• Don’t Skip the Drying – Properly patting the catfish dry ensures better seasoning adhesion and cooking
• Gentle Handling – Both catfish and crabmeat are delicate, so fold and handle with care

Serving Suggestions

This stuffed catfish pairs perfectly with:

• A simple lemon-butter sauce drizzled over the top
• Steamed asparagus or green beans
• Fluffy white rice or Southern-style dirty rice

For a complete Southern-inspired meal, try serving it with my Shrimp Dirty Rice which complements the seafood flavors beautifully while adding some spice and texture contrast.

FAQs About Stuffed Catfish

Can I prepare stuffed catfish ahead of time?

Yes! You can prepare the stuffing and stuff the catfish up to 24 hours in advance. Keep the stuffed fillets covered in the refrigerator until you’re ready to cook.

What’s the best way to tell when stuffed catfish is done cooking?

Catfish is cooked when it reaches an internal temperature of 145°F or when the flesh flakes easily with a fork. Insert a thermometer into the thickest part of the fish (not the stuffing) to get an accurate reading.

Can I use other fish instead of catfish?

Absolutely! This stuffing works beautifully with other mild white fish like tilapia, flounder, or sole. Adjust cooking times based on the thickness of the fillets.

What if I can’t find fresh crabmeat?

While fresh lump crabmeat provides the best flavor and texture, you can substitute with high-quality canned crabmeat (drain well) or even imitation crab in a pinch. You can also replace the crab with cooked, chopped shrimp.

How do I store and reheat leftovers?

Store leftover stuffed catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 325°F oven, covered with foil, for about 10-15 minutes until just heated through.

Final Thoughts

Stuffed catfish represents the best of Southern cooking—unpretentious ingredients transformed into something special through thoughtful preparation. The combination of the mild, flaky catfish with the rich, savory crab stuffing creates a harmony of flavors and textures that’s truly greater than the sum of its parts. It’s the kind of meal that slows conversation as everyone savors each bite, only to spark enthusiastic praise once the plates are clean.