Blackened Catfish: Preheat oven to 350 degrees. Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 - 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Crawfish Cream Sauce: Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 minutes. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 minutes. Add butter, salt, pepper to taste. Fold in green onions.
Place blackened catfish on a bed of rice, then pour the crawfish cream sauce over the catfish.