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Catfish Dip

Sep
12
2017
Catfish Dip
  • 2 pounds U.S. Farm-Raised Catfish Fillets
  • 2 quarts water
  • ½ cup liquid crab boil
  • 2 tablespoons salt
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container sour cream
  • ½ cup mayonnaise
  • 1 tablespoon Worcestershire
  • 2 teaspoons dried dill weed
  • ½ teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • Juice of 2 lemons
  • 1 cup green onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup green bell pepper, finely diced
  • ¾ cup parsley, chopped
  • ½ cup pimientos, drained
  • Salt and black pepper to taste
  • Crostini
  • Fresh dill and lemon zest for garnish

 

  1. BRING water, crab boil and salt to a boil. Add fish and return to a simmer, 5 to 7 minutes or until done. Remove fish and refrigerate until cool; flake into small pieces.
  2. IN MIXING BOWL, combine cream cheese, sour cream and mayonnaise. Mix until smooth.
  3. ADD Worcestershire, dill weed, basil, cayenne pepper and lemon juice.
  4. ADD remaining ingredients and season with salt and pepper to taste.
  5. SERVE with crostini and garnish with fresh dill and lemon zest.
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