CRAB-TOPPED COD
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
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 " COD"-STER
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
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
STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE
Steps:
- For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
- Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
- Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
- Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
- For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
- While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
- Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
CRAB STUFFED FISH
I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.
Provided by Gail2293
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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-TOPPED FISH FILLETS
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
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 CRUSTED GROUPER
A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
Provided by JESSICA971
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
- Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 3.4 g, Cholesterol 132.6 mg, Fat 14.6 g, Fiber 0.5 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 424.1 mg, Sugar 0.7 g
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