Catfish Appetizer
Invasive catfish threaten the Chesapeake Bay, and one way to tackle the problem head-on is by cooking up a tasty Catfish appetizer. Chef Matt Lego from Leo Annapolis provides this recipe. The Annapolis Maritime Museum has an inaugural foodie event on May 3, where you can taste dishes like this and others from Leo Annapolis and 10 other local restaurants.
Catfish Appetizer Ingredients
- 1 lb MD catfish, cooked and flaked
- 4 oz (½ cup) cream cheese
- ⅓ cup sour cream
- ¼ cup Duke’s mayo
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced celery
- 1½ tbsp finely diced shallot
- ½ tbsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- 2 tsp hot sauce
- 1 tsp lemon juice
- ½ tsp cayenne pepper
- Salt to taste
Note: You will need a food processor.
Catfish Appetizer Instructions
- Season catfish lightly with canola oil, salt, and Old Bay- bake at 350 degrees until flakey and cooked through, about 15 minutes
- Assemble all ingredients and get out the food processor
- Add all ingredients in batches and process until combined but not completely smooth; keep some texture in the mixture
- Taste for seasoning and adjust with salt and acid. Serve on your favorite cracker or chip.
Chesapeake Catfish Cookoff
May 3 @ 12:00 pm – 4:00 pm
The Annapolis Maritime Museum has a solution for eliminating Blue Catfish, an invasive species in the Chesapeake Bay: Eat them!
Taste delicious catfish dishes from local restaurants, including Leo Annapolis, which supplied the Catfish Appetizer recipe, and judged by photographer Jay Fleming and Chef John Shields! Enjoy live music, cooking demos, fish-cutting demos, and a lecture from a fisheries scientist on invasive species.
The Chesapeake Catfish Cook-off isn’t just an event—it’s a movement. Invasive catfish threaten the Chesapeake Bay, and together, we’re tackling the problem head-on while serving up an unforgettable experience.
Invasive species in the Chesapeake Bay disrupt the ecosystem by outcompeting native species for resources, altering habitats, and potentially introducing diseases or pathogens, ultimately leading to ecological and economic harm. Blue Catfish can tolerate higher salinity and eat a wide variety of prey, including blue crabs, Asian clams, insects, other fish, and even vegetation.
