Bayou Stuffed Catfish with Cajun Beurre Blanc

Name: Bayou Stuffed Catfish with Cajun Beurre Blanc
Ingredients: 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; 1 cup seasoned flour; 1 cup buttermilk; 2 cups fish fry mix; Cajun beurre blanc (recipe follows); Lemon, for garnish; 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