Reeling in Catfish Stuffed Crab Cakes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.