Best Crab Crusted Rockfish Recipes

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CHESAPEAKE BAY STUFFED ROCKFISH



Chesapeake Bay Stuffed Rockfish image

People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

Provided by Chesapeake Baybe

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 4

Number Of Ingredients 11

2 slices day-old white bread, cubed
2 tablespoons fresh parsley, finely chopped
½ teaspoon seafood seasoning, such as Old Bay™
½ teaspoon dried mustard
⅛ teaspoon ground black pepper
2 teaspoons fresh lemon juice
2 dashes liquid hot pepper sauce, such as Tabasco™
2 tablespoons butter, softened
½ cup mayonnaise
1 pound fresh lump crabmeat
4 (6 ounce) fillets 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.

Nutrition Facts : Calories 544 calories, Carbohydrate 8.6 g, Cholesterol 151.1 mg, Fat 31.9 g, Fiber 0.5 g, Protein 53.2 g, SaturatedFat 7.8 g, Sodium 791.7 mg, Sugar 0.9 g

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE



Rockfish With Crab and Old Bay Cream Sauce image

Rockfish is a Chesapeak Bay watershed "treasure". This is a memorable dish for a special occasion. Recipe from McCormick and Co.

Provided by WeBees

Categories     Bass

Time 23m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs rockfish or 1 1/2 lbs striped bass fillets
2 1/2 teaspoons mccormick old bay seasoning with garlic and herb, divided
3 tablespoons butter, divided
2 tablespoons white wine
1 green onion, finely chopped
1 cup heavy cream
2 teaspoons Dijon mustard
8 ounces lump crabmeat (or backfin)

Steps:

  • Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
  • Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
  • Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 341.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 138, Sodium 286.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 30.7

PAN SEARED WILD ROCKFISH AND SOFT SHELL CRAB TEMPURA WITH GINGER AND YUZU GLAZE, CUCUMBER AND TOASTED NORI



Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 34

1 quart peanut oil, for frying
Canola oil, as needed
1 seedless cucumber, thinly sliced
1/2 tablespoon rice vinegar
1 teaspoon finely chopped ginger
1/2 cup heavy cream
1 lime, about 2 tablespoons
8 ounces jumbo lump crabmeat, picked over
Kosher salt
1/2 cup all-purpose flour
6 (5-ounce) wild rockfish fillets, skin on
6 soft shell crabs, cleaned
Tempura Batter, recipe follows
Yuzu Glaze, recipe follows
Nori Flakes, recipe follows
1/2 bunch scallions, green part only, thinly sliced
2 fresh red chiles, thinly sliced, seeded
Toasted Nori Triangles, recipe follows
1 cup rice flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons ground ginger
10 ounces club soda
1 tablespoon minced ginger
1 orange, juiced
1 1/2 cups yuzu juice concentrate
1/2 cup lite soy sauce
1/2 tablespoon Asian chili garlic paste, such as sambal oelek
1/2 cup sugar
1 tablespoon water
4 tablespoons cornstarch
1 sheet nori
1 sheet nori
1 teaspoon sesame oil

Steps:

  • Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.
  • In a medium bowl, toss cucumbers with rice vinegar, set aside.
  • In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute. Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside.
  • Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess.
  • In a large skillet over medium-high heat, heat about 1 tablespoon canola oil. Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes. Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper.
  • Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.
  • Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half.
  • To serve: On the bottom of the plate, place a few cucumber slices. Drizzle with Yuzu Glaze. Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes. Place rockfish over cucumber, plate soft shell crab next to fish. Sprinkle with scallions and chilies. Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.
  • In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger. Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands.
  • In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer.
  • Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning.
  • When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer. Whisk the cornstarch with enough water to form a smooth slurry. Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch.
  • Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder.
  • Using a sharp knife cut to cut nori into 12 small triangles.
  • In a medium skillet over medium heat, add sesame oil. Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side. Drain on paper towels.

CRAB-CRUSTED ROCKFISH RECIPE



Crab-Crusted Rockfish Recipe image

Provided by Tufgrlz

Number Of Ingredients 20

Crab-Crusted Rockfish:
2 oz. crab meat
6 oz. rockfish fillet
3 oz. corn, shallot and pepper salpicon
1 oz. fava beans
3 oz. grilled tomato jus
1 oz. crispy leeks
Grilled Tomato Jus:
10 tomatoes, cut in halves
1 garlic clove, minced
1 shallot, chopped
1 tsp. paprika
salt and pepper, to taste
Corn-Shallot and Roasted Red Pepper Salpicon:
8 oz. cut corn
3 shallots, julienne
1 red pepper, roasted, julienne
1 clove garlic, minced
1 tomato, concasse
salt and pepper to taste

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.

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