204 Louisiana Sportsman^ | April 2015
THe seAfooD bible continued
Atchafalaya
stuffed
catfish
Dustie got artistic with this
recipe — it’s exotic-looking,
although simple as pie to make.
“About the head on the fish,”
he explained, “people wonder
about the authenticity of
what they are getting. They
are wary of product substitu-
tion. There is no mistaking
this fish for another.
“I keep recipes simple, both
at work and at home. People
should be able to easily
understand a recipe. Plus, I
want the main ingredient to
showcase itself.”
Making the crab-meat stuff-
ing is perhaps more work than
the finished dish, but is so
worth it. This is also an excel-
lent recipe for crab cakes.
Dustie’s lemon-butter cream
sauce is a jewel. We have used
it on everything from steamed
vegetables to grilled steaks. It
works anywhere.419 S. Airline Hwy.
Gonzales, LA 70737225-644-5361
http://www.thomasmarine.comFloating Your Boat
Since 1956Sales & Service
Monday - Friday
8:30 am to 5:30 pmINGREDIENTS:
1 small potato
2 tbsp. heavy cream
1 1/2 tsp. Creole seasoning
1/4 cup chopped green onions
2 tbsp. minced parsley
1/2 lb. crab meat
1/4 cup crushed saltine
crackersPREPARATION:
Place the potato in a small pot. Cover with
water and boil until tender. Remove potato from
the water and mash it. Add the heavy cream,
Creole seasoning, green onions and parsley,
and mix until it reaches a creamy consistency.
In a medium bowl, combine the crab meat and
crackers. Carefully blend this in the potato mix-
ture. Do not over-mix because the crab meat
will break up. Form the mixture into four equal-
sized balls. Refrigerate until ready to use.crab-meat stuffing
main Dish
PREPARATION:
Preheat oven to broil. Wash fish and set aside. Spray a bak-
ing pan with no-stick cooking spray. Liberally season both
sides of the fish with Creole seasoning and pat it into the
flesh by hand. Stuff the belly cavity of each fish with the
crab-meat stuffing and place the stuffed fish belly down on
the baking pan. Put pan in oven and cook 10 to 12 minutes,
until fish is done. While the fish is cooking, make the lemon-
butter cream sauce by simmering the cream in a small skillet
with the lemon juice, butter and salt. Simmer until volume
is reduced to half of starting amount. Mix the corn starch
with ¼ cup water. Slowly stir it into the sauce to thicken. You
might not need all the corn starch, so add a little at a time.
Spoon the lemon-butter cream sauce over the fish before
serving. Serves 4.INGREDIENTS:
4 10- to 12-oz. head-on
catfish, skinned and
gutted
No-stick cooking spray
Creole seasoning to taste
4 balls of crab meat
stuffing
2 cups heavy cream
Juice of 1 lemon
3 tbsp. butter
1/4 tsp salt
1/4 cup corn starch1128 barrow st.
Houma, la
mon. - fri. 7am-5pm
(985) 872-4181
(985) 868-7534
factory trained
technicians to serve you!2015
Nautic Star
214 XTS
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