Ingredients for Crab Stuffed Fish
- 6 tablespoons butter
- Celery Rib
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 1/2 cups lump crab meat
- Italian Breadcrumbs
- 2 tablespoons lemon juice
- Crushed Red Pepper Flakes
- Fish Fillets
- 1 teaspoon paprika
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How to Make Crab Stuffed Fish
- Preheat oven to 400°F (200°C).
- Lightly grease a 9x13 inch baking dish with non-stick cooking spray.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 cup chopped celery, 1/2 cup chopped onion, and 1/4 cup chopped fresh parsley. Sauté until tender, about 5-7 minutes.
- Remove from heat and stir in 1 1/2 cups lump crab meat, 1/2 cup breadcrumbs, 2 tablespoons lemon juice, and 1/4 teaspoon red pepper flakes (or to taste).
- Place 4 (4-6 ounce) white fish fillets (tilapia or flounder) in the prepared baking dish.
- Evenly spoon the crabmeat mixture over the fillets.
- Starting from the narrow end, tightly roll up each fillet, jelly-roll style.
- Place the rolls seam-side down in the prepared baking dish.
- Melt 2 tablespoons of butter and drizzle evenly over the fish rolls.
- Sprinkle with 1 teaspoon paprika.
- Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
7g
Fat
58g
Carbs
4g
