Crab Stuffed Whitefish Recipes

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

CRAB STUFFED FISH FILLETS

Steps:

• Cook celery, green onions and garlic in hot oil over medium heat until tender.
• Remove from heat.
• Add crabmeat and all else except fish and melted butter.
• Brush fish with melted butter.
• Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
• Fold other half over top (can toothpick).
• Place in 9 x 13 inch pan.
• Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
• Cover and bake at 375°F for 20 minutes.
• Uncover and bake 10 minutes more until fish flakes easily.

SHRIMP AND CRAB STUFFED FISH

Steps:

• Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
• Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
• Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
• Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
• Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

CRAB-STUFFED CATFISH

Steps:

• In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.

CRAB-STUFFED TILAPIA

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.