Fresh Stuffed Crabs
Ingredients
- 1 cup milk
- 4 tbs olive oil
- 8 catfish fillets
- 2 cup yellow mustard Preheat Dutch oven to 450 degrees. Lightly grease
- 3 eggs, beaten large pot lid. In gallon zip-lock bag, combine dry
- 1 tbs Tobasco sauce ingredients, close and shake to mix well. Pour milk
- 1 cup each white and yellow cornmeal in large pot and dip fillets then shake one at a time in
- 1 cup flour coating bag. Arrange fillets in large pot lid and
- 1 tbs Cajun seasoning drizzle olive oil on top of fish. Bake 8-10 minutes.
- 1 tbs red pepper
- 1 cup Italian bread crumbs
- 2 tsp salt
- 1 tsp each garlic powder & paprika
- 1 tsp salt
- 0.5 tsp red pepper
- 4 lemons, cut into wedges 12 fresh crabs
- tbs Worcestershire sauce
- 1/
- 4 cup olive oil
- 1 tsp Tobasco sauce 1/2 green pepper, chopped
- 4 clove garlic, minced
Instructions
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lemon wedges
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In large skillet, heat 1in olive oil to just below
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smoking. In medium pot, combine mustard, eggs,
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and Tobasco. In large pot lid, combine remaining
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CAMP BLACKENED CATFISH pot. Season with 1/2 tsp garlic powder and a dash
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of salt and pepper. Add vinegar and mix. Pour into
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1 1/2 sticks margarine hours. Serve as spread over hot skillet
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2 tsp lemon pepper garlic toast.
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2 tsp thyme
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2 tsp basil1 tsp each garlic & onion powder
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In small pot, melt one stick margarine over low heat 2 onion, chopped
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and add dry ingredients. Remove from heat and let 1/2 tsp red pepper
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cool slightly. Dip each fillet in mixture, coating well. 4 stalks celery, chopped
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Place fish in gallon zip-lock and pour in remaining 1 pkg Pepperidge Farm Dressing
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margarine mixture. Double bag and put in cooler for parsley flakes
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1 hour. Pre heat large skillet over medium heat. 1 tsp Kitchen Bouquet
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Melt rest of margarine in skillet, pour in
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Worcestershire sauce and Tobasco. Grill fillets 3 Boil crabs in black pepper seasoned water around
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minutes per side. Pour first margarine mixture into 30 minutes. Cool. Pry crabs open with a knife.
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small pot, heat and serve as dip for fish. Remove all white meat and a little crab fat. Set
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aside. Scrub shells in clean water. Drop in boiling
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RAINBOW SEVICHE minutes. Cool shells before adding stuffing. Sauté
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onion, green pepper, garlic, and celery in olive oil for
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2-3 lbs trout fillets about 5 minutes. Add crab meat and brown. Add a
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2 cups lime juice little margarine, crab fat, and water to moisten. Add
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1 green pepper, cubed red pepper, salt, and Kitchen Bouquet. Cover and
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1 hot pepper, chopped simmer 30 minutes. Mix with dry dressing and stuff
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1 garlic clove, minced shells. Top with Italian bread crumbs. Bake in a
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1 cup stuffed green olives, chopped Dutch oven at 350 for 20 minutes.
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2 tbs white vinegar
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2 tbs lemon juice