6 5-7 ounce trout or other white fish fillets 
	2 cups seasoned Italian bread crumbs
	2 lbs white or claw crabmeat
	1/4 cup chopped parsley
	3/4 cup melted butter
	1 tbsp paprika
	1 cup chopped onions
	3/4 cup water
	1 cup chopped celery
	3/4 cup white wine
	1 cup chopped green bell pepper
	3/4 cup melted butter
	1 cup chopped red bell pepper
	salt and cracked pepper to taste
	1/4 cup diced garlic
	dash of Louisiana Gold Pepper Sauce
	Preheat oven to 375 degrees F. In a heavy bottom saute pan, melt butter
	over medium high heat. Add onions, celery, bell peppers, and garlic. Saute
	until vegetables are wilted, approximately three to five minutes. Add
	crabmeat and blend well into vegetable mixture. Continue to cook until
	juices are rendered from vegetables and crabmeat. Season to taste, using
	salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at
	a time, until proper consistency is achieved. Stuffing should not be too
	dry. Adjust seasonings if necessary. Place an equal amount of stuffing in
	each catfish fillet. Roll fillets into turban shape and secure with
	toothpicks. In another saute pan melt butter over medium high heat. Place
	fish in baking pan then add water and wine. Sprinkle with paprika, and
	season to taste using salt, pepper and Louisiana Gold. Bake for fifteen
	minutes or until golden brown. 

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