Crab Stuffed Cajun Fish

• 8 oz. crab meat (fresh or canned)
• 8 to 10 fish fillets, sea trout, pike, catfish or orange roughy
• 1 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1 Tbsp. minced garlic
• 1 stick butter
• 1 1/2 c. Progresso Italian style bread crumbs
• Paul Pondhammers Cajun Magic seasoning

1. In a skillet melt the butter and add the onions, celery and garlic.
2. Simmer until the vegetables are tender.
3. Meanwhile, prepare the fish fillets.
4. Thick fillets are best but you can also use thinner fillets.
5. With a sharp knife, make a slit lengthwise. Make a pouch in the fillet.
6. Be careful not to cut through the fillet.
7. If you have small fillets and pieces overlap them the best you can and use toothpicks to hold them together.
8. When the vegetables are tender add the bread crumbs and the crabmeat.
9. Mix well.
10. You may have to add more bread crumbs or butter to get a good, workable stuffing mixture.
11. Place a heaping spoonful (or as much as you can get in the fillet) of the stuffing mixture in each fillet and mold with your hands.
12. Then place on a lightly greased baking dish.
13. Sprinkle with the Cajun seasoning.
14. Bake at 350u0b0 for 18 to 20 minutes.

crab meat, fish, celery, onion, garlic, butter, italian style bread crumbs, seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905266 (may not work)