
- 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
- 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.
- IN MIXING BOWL, combine cream cheese, sour cream and mayonnaise. Mix until smooth.
- ADD Worcestershire, dill weed, basil, cayenne pepper and lemon juice.
- ADD remaining ingredients and season with salt and pepper to taste.
- SERVE with crostini and garnish with fresh dill and lemon zest.