Crab Stuffed Orange Roughy

READY IN: 55mins
Recipe by Gingerbear

Tip: To reduce sodium in recipe substitute a sodium free Cajun seasoning for the regular Cajun or Old Bay seasoning. Yield: 4 servings

Top Review by Dr. Jenny

We really enjoyed this recipe for orange roughy tonight. The dish looks attractive and tastes delicious. We loved the spicy flavors. DH had to substitute chives for the green onion as that is what I had on hand. We also used real egg. We would definitely make this dish again. Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray and 8-x 8-inch baking dish with cooking spray, set aside.
  3. In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
  4. Stir in 5 ounces of the crabmeat.
  5. Rinse and pat fish dry.
  6. Spoon ¼ of the crab mixture onto each fillet and roll up.
  7. Place in prepared baking dish seam side down.
  8. Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
  9. Bake for 20-25 minutes or until fish flakes easily.
  10. Meanwhile in a small saucepan melt margarine.
  11. Lightly sauté onion.
  12. Add wine, chicken broth, flour and pepper.
  13. Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
  14. Spoon sauce over fish and serve immediately.

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