Adding sweet and tender crab meat to fish takes a fillet to a whole new level. Many countries around the world have recipes for stuffed fish. In the United States, using fresh natural resources like fish and shellfish dates to the culinary practices of Native Americans. The origin of the first stuffed fish recipe is unknown, but there is a wealth of recipes. This one blends the complex flavors in Worcestershire sauce with creamy mayonnaise, all of which accent mild white fish and crab meat.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
21 minutes
Total Time
31 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs flounder fillets
- 1 cup crab meat, drained and flaked
- 1 Tbsp finely chopped green bell pepper
- ¼ tsp ground dry mustard
- ¼ tsp Worcestershire sauce
- ¼ tsp salt
- Ground white pepper, to taste
- 3 saltine crackers, crushed
- 1 egg white
- 6 Tbsp mayonnaise, divided
- ¼ cup butter, melted
- 1 egg yolk
- ½ tsp paprika
- 1 Tbsp dried parsley
Directions
- Preheat oven to 400°F.
- Rinse fillets and pat dry with paper towel.
- Combine crabmeat, green pepper, dry mustard, Worcestershire sauce, salt, white pepper, and crushed saltines in a large bowl.
- Blend egg white and 1 tablespoon mayonnaise in a small bowl and then stir into crab meat mixture.
- Lay out flounder fillets on cutting board with flattest side up. Brush flounder fillets with melted butter.
- Divide crab meat mixture among fillets, mounding it on one side of each fillet. Fold fillets over stuffing and transfer to a lightly greased, shallow baking dish. Drizzle with remaining butter.
- Bake fish for 15 minutes.
- While fish bakes, lightly beat egg yolk in small bowl and stir in 5 tablespoons mayonnaise.
- Remove fish from oven and spread yolk-mayonnaise mixture over top of fillet roll.
- Sprinkle on paprika and parsley.
- Increase oven temperature to 450°F and bake until golden and bubbly, about 6 minutes.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.