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Cajun Crab Stuffed Catfish with Rémoulade.

For a long time, any time I mentioned catfish, I’d get the usual comments: “It tastes muddy … it’s a bottom feeder.” But with the advent of farm-raised catfish, the tables were turned.

I enjoy preparing, serving and eating this versatile fish. Catfish is much more than the fried fish that is served at hundreds of restaurants. I love those golden fried pieces of deliciousness as much as the next person, but with a bit of extra prep time, you can impress your diners with this dish and receive rave reviews.

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