Catfish With Crabmeat Sauce


  • 1-6-ounce. can crabmeat
  • 2 T. butter
  • 3/4 c. green onions, sliced
  • 1/4 c. shredded carrot
  • 2 tsp. oregano
  • 1 T. cornstarch
  • 1 clove garlic, minced
  • 3 T. lemon juice
  • 1 bay leaf
  • 3/4 c. milk
  • Salt and pepper
  • 1 1/2 c. chardonnay or dry white wine
  • 4 catfish fillets (or trout, crappie or other mild fish)


Preheat oven to 350 degrees F.

In saucepan, combine wine, juice from crabmeat, 1/4-cup green onions, 1 teaspoon oregano, garlic, bay leaf, and salt and pepper to taste. Bring to boil and simmer five minutes. Place fish in glass baking dish and pour hot herbed wine over fish. Bake for 10- to 15 minutes until fish is flaky.

While cooking, prepare sauce by melting butter in a saucepan and adding the rest of the ingredients except for cornstarch and milk. Cook until onions are tender. Mix cornstarch and milk together. Add to saucepan and cook until thickened, then serve over wine-poached fish.

Click to watch a video of the Recipe!

Recipe courtesy of the Missouri Department of Conservation.




Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.