Mock Crabmeat Stuffed Fish Recipes

CRAB STUFFED WHITEFISH

Steps:

• Preheat oven to 190 degrees C (375 F)
• In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
• Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
• Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
• Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
• Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
• Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.

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 FLOUNDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

MOCK CRABMEAT STUFFED FISH

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a baking sheet with cooking oil.In a bowl, combine all ingredients except the fish fillets; then mix well and set aside.
• Cut a slit lengthwise 3/4 of way through each fish fillet.
• Place 1/6th of the stuffing into each slit on the fillet.
• Gently place each stuffed fillet on oilded baking sheet.
• Lightly sprinkle additional dill weed on the tops.
• Bake 15 to 20 minutes, or until fish flakes easily.

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.

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.