Crab Crusted Rockfish Recipes

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.

CHESAPEAKE BAY STUFFED ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
• Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
• Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
• Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

PECAN-CRUSTED ROCKFISH WITH OLD BAY®

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
• Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
• Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

CRAB-CRUSTED ROCKFISH RECIPE

Steps:

• For Corn-Shallot and Roasted Red Pepper Salpicon: In a medium rondo saute the shallots and garlic until translucent. Add the rest of the ingredients and cook for 5 minutes until all the flavors combine. Season to taste. Remove from the heat, chill quickly and reserve for service. For Grilled Tomato Jus: Season the tomatoes and char them on the grill on both sides. In a medium sauce pot, saute shallots and garlic until translucent. Add the tomatoes and paprika and saute for 5 minutes. Remove from heat and puree in a blender. Strain into a sauce pot. Bring to a boil; reduce by a third. Season to taste. Remove from heat and chill quickly. Reserve for service. For Crab-crusted Rockfish: In a hot saute pan, sear the rockfish until lightly golden brown. Flip the rockfish, top with the crab meat and finish cooking in the oven. In another saute pan, heat up the salpicon and add the grilled tomato jus. Add the fava bean; reduce liquid a little bit. To plate: In a round dinner bowl, place the salpicon/sauce mixture in the center. Top the mixture with the crab-crusted rockfish. Garnish with the crispy leeks.