Crab Topped Cod Ster Recipes Recipe For Hand Recipe For Shrimp

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CRAB-TOPPED COD



Crab-Topped Cod image

Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.-Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (6 ounces) lump crabmeat, drained
1 plum tomato, seeded and diced
1/2 cup grated Parmesan cheese
2 tablespoons drained capers
2 tablespoons sherry or chicken broth
1/2 teaspoon coarsely ground pepper
4 cod fillets (5 ounces each)
1/4 teaspoon salt
Snipped fresh dill

Steps:

  • In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.

Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 647mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB-TOPPED FISH FILLETS



Crab-Topped Fish Fillets image

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

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.

Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

CRAB TOPPED " COD"-STER



Crab Topped

I combined two different recipes and tweaked here and there. I can't remember where they originally came from. The cod will taste just like lobster! It melts in your mouth. This is a family favorite and ask for it every week. This is not a low-calorie dish so beware!!

Provided by TMoney

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

6 cod fish fillets (not necessary to thaw if using frozen)
6 cups water
1 1/4 cups sugar
2 tablespoons salt
1/2 cup butter, plus
6 tablespoons butter, melted
1 tablespoon finely minced onion (I use flakes if I have to)
1/3 cup minced crabmeat (I used canned)
1/2 tablespoon dried parsley or 1 tablespoon finely minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon dill weed (barely a smidgen in my book)
12 garlic butter flavored Ritz crackers, crushed
1 tablespoon lemon juice
1/8-1/4 cup grated parmesan-romano cheese mix

Steps:

  • Preheat oven to 400°F.
  • Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
  • Bring to a boil (which may take a while if using frozen fillets).
  • Boil 4 to 5 minutes.
  • Scoop fish out and drain very well, blotting as necessary.
  • Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
  • While the fish comes to boiling point I start on the topping.
  • Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
  • Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
  • Stir for 1 minute.
  • Remove from the heat and add your crushed crackers.
  • I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
  • Sprinkle with parmesan to taste.
  • Place in oven until topping is slightly brown.

Nutrition Facts : Calories 628.5, Fat 30.3, SaturatedFat 17.9, Cholesterol 171.7, Sodium 2724.2, Carbohydrate 46.4, Fiber 0.2, Sugar 42.3, Protein 42.6

SHRIMP AND CRAB STUFFED FISH



Shrimp and Crab Stuffed Fish image

The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.

Provided by breezermom

Categories     Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 clove garlic, minced
2 tablespoons butter, melted
1/4 lb crabmeat, drained and flaked (fresh is preferred over canned)
1/4 lb frozen cooked salad shrimp, thawed
1/4 cup fine dry breadcrumb
2 tablespoons fine dry breadcrumbs
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 lbs fish fillets, preferably snapper, grouper, mahi mahi, trout (4 nice sized fillets)
2 tablespoons butter, melted

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 SHRIMP



Crab-Topped Shrimp image

Make and share this Crab-Topped Shrimp recipe from Food.com.

Provided by Millereg

Categories     Crab

Time 25m

Yield 6 yummy shrimpers, 1-2 serving(s)

Number Of Ingredients 8

6 jumbo shrimp (fresh or frozen)
1 tablespoon sliced green onion
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon lemon juice
1 dash bottled hot pepper sauce
2 1/4 ounces canned crabmeat, drained,flaked,and cartilage removed
1 tablespoon fine dry breadcrumb
lemon wedge (to garnish)

Steps:

  • Thaw large shrimp, if frozen.
  • To shell fresh or thawed shrimp, open each shell lengthwise down the body.
  • Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
  • Gently pull on the tail portion of the shell to remove the entire shell.
  • Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
  • In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
  • Stir in lemon juice and bottled hot pepper sauce.
  • Toss with flaked crab meat and bread crumbs.
  • Spread shrimp open.
  • Place cut side up, in a 10-inch oval casserole.
  • Cover with vented clear plastic wrap.
  • Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
  • Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
  • Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
  • Serve with lemon wedges.

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