Crab Encrusted Catfish

Ingredients

• 5 six to eight oz portions of catfish filet
• 5 ounces olive oil for pan frying
• (for Mousse)
• 8 ounces catfish
• 16 ounces lump crab meat
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 5 tablespoons fresh chives chopped
• 2 teaspoons cajun seasoning (use favorite commercial brand)
• (or make your own using combining cayenne pepper black pepper, garlic powder, onion powder, oregano, paprika)
• (for Sauce Beurre Blanc)
• 2 tablespoons shallots chopped
• 2 tablespoons garlic chopped
• 5 sprigs of fresh thyme leaves
• 1 cup dry white wine
• 24 ounces unsalted butter cut into small cubes and chilled
• 2 cups heavy cream reduced to 1 cups
• salt 1 tsp
• pepper 1 tsp

Instructions

1. 1
   Mousse: Dice catfish into ½ inch pieces and puree in a food processor.
2. 2
   Remove any pieces of shell or membrane from crabmeat and add to puree catfish and continue to process until smooth.
3. 3
   Add seasoning and chives.
4. 4
   Slowly and steadily pour in heavy cream while continuing to process the mixture until smooth and uniform in color.
5. 5
   Catfish: Divide mousse mixture into five equal portions and cover the top side of each filet.
6. 6
   Heat frying pan and add olive oil.
7. 7
   Gently place catfish filets into hot oil, mousse side down and cook until golden.
8. 8
   Turn filet over and continue to cook until completely cooked.
9. 9
   note: you may want to finish the cooking by placing the pan into the oven.
10. 10
    Sauce Beurre Blanc: Combine the shallots, garlic, wine and lemon juice in a sauce pan and reduce over medium heat until nearly dry.
11. 11
    Add the reduced heavy cream and simmer 2-3 minutes.
12. 12
    Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction over low heat. Continue adding butter until all has been incorporated.
13. 13
    Taste and season with salt and pepper.