RICHMOND, Va. - Fan favorite "Big Herm” Baskerville, owner of Big Herm’s Kitchen & Catering, was back in the kitchen with a “remix” on a seafood classic, Catfish Stuffed Crab Cakes. For more information you can visit www.bighermskitchenrva.com
CATFISH STUFFED CRAB CAKES
1 LB FRESH LUMP CRABMEAT
¼ CUP GREEN ONIONS FINELY CHOPPED
¼ CUP ROASTED RED PEPPERS FINELY CHOPPED
2 TBL OF MAYO
½ TSP SEA SALT
½ TSP PEPPER
3 OZ CATFISH FILET (GRILLED ALREADY)
1 CUP PANKO CRUMBS
¼ COOKING OIL
DIRECTIONS:
In large bowl mix first 6 ingredients. On large cooking sheet divide mixture into 8 balls.
Flatten each one. Cut Catfish into 4 equal pieces. Then place in the center of four of the flatten Crab Cakes. Top each one with remaining Crab Cake and press edges together to seal.
Heat oil in a large casket iron pan on medium. Coat crab cake with panko crumbs. Cook 3-4 mins on each side.
