Crab-Stuffed Catfish

• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
• 3 tablespoons seasoned bread crumbs
• 2 tablespoons shredded Monterey Jack cheese
• 2 tablespoons butter, melted
• 1-1/2 teaspoons mayonnaise
• 1/8 teaspoon salt, optional
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 2 catfish or whitefish fillets (6 ounces each)
• 1/8 teaspoon paprika

1. In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425u0b0 for 22-26 minutes or until fish flakes easily with a fork.

crabmeat, bread crumbs, shredded monterey jack cheese, butter, mayonnaise, salt, pepper, cayenne pepper, whitefish, paprika

Taken from www.tasteofhome.com/recipes/crab-stuffed-catfish/ (may not work)