Crab Stuffed Fish

Gail2293's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 6 tablespoons butter , divided
• 1 celery rib , finely chopped
• 1 small onion , finely chopped
• ¼ cup chopped parsley
• 1 (4 ½ ounce) can crabmeat , drained & flaked
• ½ cup dry Italian breadcrumbs
• 1 tablespoon lemon juice
• 1⁄8; tablespoon crushed red pepper flakes
• 6 fish fillets (about 2 pounds total)
• paprika , to taste

Directions:

1. Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
2. 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.
3. 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.
4. Bake for 20 -25 minutes, or until fish flakes easily with a fork.

Reviews

[Chef #1342515]

This was FABULOUS! I changed the servings to two (for one 3/4 lb. grouper fillet) and followed the recipe except for using a can of baby shrimp instead of crabmeat. Accidently, I didn't halve the amount of shrimp so there was a lot of shrimp filling (too much to fit in the fish to roll), so after I smooshed in as much as I could and rolled it up, I just filled it in around the fish and into the sides before baking. I didn't cut the fillet in two until after it was baked (easier to fill and roll). After it was finished baking (about 25 minutes), I just sliced it down the middle and it was easily placed on two plates. I will definitely make it again, maybe next time with crabmeat, a crab/shrimp combination, or another can of baby shrimp. This was simple but definitely gourmet tasting!

[Chef #1133603]

Very tasty! I made this with tilapia and I used cilantro instead of parsley and it turned out great!

[Chef #767378]

This was absolutely delicious- thanks for sharing! I made this for my dh's b-day and used tilapia. It was quite a hit! I took your advice and increased the stuffing ingredients a little- so yummy!