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catfish salad recipe

Smoky Catfish Salad

Author: Larry White
Creamy and smoky catfish salad with lump crab, crunchy vegetables, capers, fresh herbs, and a bright hit of lime. Easy to prep ahead and perfect for crackers, sandwiches, or serving on greens.
5 from 5 votes

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Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Salad
Cuisine: American

Ingredients 

  • 1/2 pound catfish fillets
  • 1/4 cup olive oil
  • 1 teaspoon old bay seasoning
  • 1/2 pound lump crab meat
  • 1/4 cup celery, small diced
  • 1/2 cup red bell pepper, small diced
  • 1/4 cup green onions, finely chopped
  • 1 tablespoon capers, chopped
  • 1/4 cup chopped fresh herbs (basil, cilantro or chives are great)
  • 1/3 cup mayonnaise
  • 3 tablespoons sour cream
  • 1/2 teaspoon Dijon mustard (Creole mustard is even better)
  • 1/4 teaspoon liquid smoke (optional: Use if you are not smoking the catfish)
  • kosher salt and black pepper to taste
  • 1 teaspoon lime juice (lemon works too)

Instructions

Season the Fish

  • Coat the catfish with the olive oil and Old Bay seasoning, cover, and place in your refrigerator.

Cook the Fish

  • Smoker Option: Prepare your smoker to a cooking temperature of 250 degrees F. Place the catfish in the smoker and cook for 45 minutes to one hour or until the meat is white and flaky. Set aside and let it cool to room temperature.
  • Oven Option: Preheat your oven to 375℉. Place the fish on a baking sheet. Cook until the fish is just cooked through. This will take about 15 minutes. Let cool to room temperature.

Make the Salad Base

  • In a mixing bowl, add all of the ingredients except the crab and catfish and stir to combine. Season this mixture with salt and pepper to taste.
  • Optional liquid smoke: If you cook the catfish in the oven, you can add 1/4 teaspoon of liquid smoke to the salad base for a smoky flavor.

Add the Fish and Crab

  • Break the catfish into small, flaky pieces and add it to the bowl along with the crab meat. Stir gently to combine.
  • Taste for seasoning. Season to taste with salt, black pepper, or more Old Bay.

NOTES

  • Smoke the catfish gently. Cook it at 250 F for about 45 minutes to 1 hour, just until the meat turns white and flakes easily. Let it cool to room temperature before mixing so the salad stays clean and creamy instead of getting warm and loose.
  • Bake it if needed. If you are not using a smoker, the recipe gives an oven option at 375 F for about 15 minutes, and the notes suggest adding 1/4 teaspoon liquid smoke to the dressing for a smoky finish.
  • Mix the dressing first. Stir together the mayo, sour cream, mustard, capers, celery, bell pepper, green onions, herbs, and lime juice before adding the seafood. That keeps you from overworking the crab and catfish.
  • Fold the seafood gently. Break the catfish into small flakes, then gently fold in the catfish and lump crab meat. Taste at the end and adjust with salt, pepper, extra citrus, or a little more Old Bay if needed.
  • Chill but not too cold. This salad is best served chilled, but the post says to let it sit out about 15 minutes before serving for better flavor.
  • Store it only briefly. Keep it in the refrigerator for up to 2 days, and do not freeze it.
 
 

Nutrition

Calories: 377kcal | Carbohydrates: 3g | Protein: 21g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 692mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1117IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: crab, creamy, Seafood, Shellfish
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!