Bayou Stuffed Catfish with Cajun Beurre Blanc

STUFFING:

• 1/2 pound jumbo lump crabmeat
• 1 loaf 3 by 6 by 1-inch baked cornbread
• 1 cup cooked spinach,chopped
• 1/4 cup pine nuts,toasted
• 1 tablespoon creole mustard
• Salt and pepper, to taste
• 6 (6-ounce) boneless catfish fillets, skinned

BREADING FOR FISH:

• 1 cup seasoned flour
• 1 cup buttermilk
• 2 cups fish fry mix
• Cajun beurre blanc (recipe follows)
• Lemon, for garnish

CAJUN BEURRE BLANC:

• 1 1/2 cups white wine
• 1 clove garlic, crushed
• 1 bay leaf
• 1 fresh lemon, halved
• 2 shallots, minced
• 1 pound butter, cut in 1-inch pieces
• I cup heavy cream
• 1 teaspoon black peppercorns, cracked
• 1 tablespoon blackened seasoning, see previous recipe