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Creamy stuffed crabs
Preparation Time : 25
Cook Time : 15
Total Time : 40
white fish to stuff 1 kgs
Olive Oil 1 tbsp
Onion(small onion,chopped) 1/2 cups
Garlic Slice(minced finely) 2 nos
Crab Meat 1 cups
Cream Cheese 2 tbsp
Old Bay Seasoning 1/2 tsp
Salt and Pepper 2 tsp
Garlic Chives(chopped finely) 2 tbsp
Butter 2 tbsp
Juice of lemon 1 cups
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, 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 the 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
Melt butter and in a small cup mix melted butter and lemon juice, some 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. Check if your fish is ready every 10-15 mins and make sure you drizzle the lemon-butter mixture when you do.
Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce.
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