Recipe: Classy Catfish With Crab Sauce

Southern cooking is famous for making cheap forms of meat (such as catfish) absolutely delicious. This recipe is no exception, "classing up" catfish filets with crab meat, white wine, and herbs to make it something truly special. Baking instead of frying keeps this one on the healthy side, while the sauce keeps the fish nice and moist.

Classy Catfish With Crab Sauce
(Serves 4.)

Ingredients:

1 1/2 cup dry white wine
3/4 cup chopped green onions, divided
2 tsp oregano, divided
1 garlic clove, minced
1 bay leaf
salt and pepper to taste
4 catfish filets
2 Tbsp butter
6 oz to 8 oz crabmeat
1/4 cup shredded carrot
3 Tbsp lemon juice
1 Tbsp cornstarch
3/4 cup milk 

Instructions:

1. Preheat oven to 350 degrees.
2. In saucepan over medium heat, stir together the wine, 1/4 cup green onions, 1 teaspoon oregano, garlic, bay leaf and salt and pepper to taste; bring to a boil, reduce heat to low and simmer, stirring frequently for 5 minutes.
3. Set the catfish into a glass baking dish and pour the wine mixture over the fish.
4. Bake in preheated oven for 10 to 15 minutes, uncovered, or until fish is easily flaked with a fork.
5. Meanwhile, in a saucepan, melt the butter over low heat, then add the remaining green onions, remaining oregano, the crabmeat, carrots, and lemon juice; stir and heat over low until onions soften.
6. In a separate little bowl, mix together the cornstarch and milk until cornstarch dissolves completely.
7. Stir the cornstarch/milk mixture into the crabmeat mixture, stirring and cooking over low just until this crab sauce thickens; remove from heat and keep warm.
8. When fish is ready, serve on plates and spoon the crab sauce over each serving.