Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 fresh lemon, halved

1/2 pound jumbo lump crabmeat

1 cup buttermilk

2 cups fish fry mix

1 loaf 3 by 6 by 1-inch baked cornbread

1 tablespoon creole mustard

Cajun beurre blanc (recipe follows)

1 1/2 cups white wine

1 bay leaf

I cup heavy cream

1 pound butter, cut in 1-inch pieces

Lemon, for garnish

2 shallots, minced

6 (6-ounce) boneless catfish fillets, skinned

1 teaspoon black peppercorns, cracked

1 cup seasoned flour

1/4 cup pine nuts,toasted

1 cup cooked spinach,chopped

1 tablespoon blackened seasoning, see previous recipe

Salt and pepper, to taste

1 clove garlic, crushed

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