Catfish continues to be one of these countries favorite fish, be careful not to overcook the fish and use only fresh crabmeat not frozen. Ingredients: 2 6-8 oz. catfish fillets Marinade: 1 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon lemon juice 1/4 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon salt Sauce: 2 tablespoons butter 1 tablespoon lemon juice 1/4 cup white wine 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 pound lump crabmeat Directions: 1. Combine catfish and all ingredients for marinade in a bowl and marinate fillets for several hours. 2. Preheat oven to 350 degrees. 3. Place fillets on a greased baking pan and broil in oven for about 12 minutes, until catfish is white and flaky. Sauce: 1. Place all ingredients for sauce in a saute pan except the crabmeat. Simmer for 5 minutes. 2. Gently stir in the lump crabmeat being careful not to break up the lumps. Saute for 2 more minutes. 3. Top broiled catfish with crabmeat sauce. Yields 2 servings" Recipe Compliments of Chef Patrick Mould.