Ingredients:

2 lb Peeled craw-fish tails
1 Stick butter
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green pepper
2 Cloves chopped garlic
1/8 cup Parsley
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 ts Liquid crab boil

Directions:

In a saucepan, melt butter and sauté‚ onions, celery, green pepper and garlic until tender. Add cream of celery soup, cream of mushroom soup and tails. Cook for 10 to 15 minutes, stirring occasionally. Add 1/2 tsp liquid crab boil and parsley.

Serve over rice.

Ingredients:

2 small russet potatoes
3 teaspoons canola oil, divided
1 pound catfish fillets, patted dry and coarsely chopped
1 medium red bell pepper, diced
1 bunch scallions, sliced
1/2 cup diced ham
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 lemon, cut into quarters

Directions:

Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.

Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.

Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.

Ingredients

1 lb. catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon Miracle Whip
1/2 teaspoon Old Bay Seasoning, or to taste
2 1/2 cups coarsely crushed buttery round crackers (Ritz, Townhouse, etc)
1 cup vegetable oil (for frying)
1 egg

Directions

Place your catfish filets in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off the water and mash up the fish. Stir in the onion, Miracle whip, mustard, Old Bay Seasoning, cracker crumbs and the egg. Mix it all together until it is evenly blended.

Heat up your oil in a large heavy skillet over medium-high heat. Form the fish mixture into crab-cake style patties, and fry in the hot oil. When you pull them from the pan, drain on paper towels to pull off some of the excess oil. Serve hot.

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.