Best Mock Crabmeat Stuffed Fish Recipes
MOCK CRABMEAT STUFFED FISH
I found a version of this recipe at Mr. Food. I changed a few ingredients to match my family's tastes. This recipe was originally meant to be used with Salmon, but any mild tasting fish thick enough to make the pocket for the crabmeat will work. I love Salmon and my DH doesn't. I will probably put his on some Mahi Mahi he purchased.
Provided by CarrolJ
Categories High Protein
Time 30m
Yield 6 stuffed fillets, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321.7, Fat 9.9, SaturatedFat 5.3, Cholesterol 121.5, Sodium 694.5, Carbohydrate 12.8, Fiber 0.7, Sugar 3, Protein 43.2
CRABMEAT-STUFFED WHOLE BAY FLOUNDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
- Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
- Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
- Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.
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-STUFFED CATFISH
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 437 calories, Fat 23g fat (8g saturated fat), Cholesterol 182mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
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