Crab-stuffed Fish Recipe

Name: Crab-stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 2 Shallots, Minced; 2 cloves Garlic, Minced; 2 Green Scallions Finely Sliced; 1/4 cups White Wine; 1/4 cups Plain Bread Crumbs; 2 Tablespoons Grated Parmesan Cheese; 2- 1/2 cups Real Crab Meat; 1/4 cups Lemon Juice; Salt And Pepper; 6 White Fish Fillet; 3 Tablespoons Butter; 1 Shallot, Minced; 1 whole Roma Tomato, Diced; ⅓ cups White Wine; 3/4 cups Heavy Whipping Cream; 1/2 cups Chicken Broth; Salt To Taste

Servings: persons

1 Tablespoon Butter
2 Shallots, Minced
2 cloves Garlic, Minced
2 Green Scallions Finely Sliced
1/4 cups White Wine
1/4 cups Plain Bread Crumbs
2 Tablespoons Grated Parmesan Cheese
2- 1/2 cups Real Crab Meat
1/4 cups Lemon Juice
Salt And Pepper
6 White Fish Fillet
3 Tablespoons Butter
1 Shallot, Minced
1 whole Roma Tomato, Diced
⅓ cups White Wine
3/4 cups Heavy Whipping Cream
1/2 cups Chicken Broth
Salt To Taste

1
Heat oven to 375 F.
2
Melt butter in a saute pan on medium heat.
3
Add shallots, garlic and scallions into the saute pan.
4
Saute until shallots are soft.
5
Add white wine and let wine evaporate.
6
Remove from heat.
7
In a small bowl or plate, combine breadcrumbs with Parmesan cheese and set aside.
8
Place crab meat, sauteed shallot mixture, lemon juice, salt and pepper in the food processor or mini blender.
9
Pulse 5-6 times until ingredients are well combined.
10
Season fish fillets with little bit of salt and fresh ground pepper.
11
Spoon crab filling onto one end of each fish fillet and roll it up.
12
Secure with toothpick.
13
Sprinkle each roll with breadcrumb mixture (all around).
14
Place the fish rolls seam side down in a glass baking dish.
15
For the sauce: Melt butter in a saute pan on medium heat then throw in shallots.
16
Saute 1-2 minutes.
17
Add tomatoes and saute for another minute or so.
18
Add white wine and let it evaporate.
19
Gently stir in cream and stock/broth.
20
Season with a little bit of salt.
21
Pour the sauce into the baking pan with fish.
22
Bake for about 30-35 minutes or until the top is slightly golden.
23
Serve over arborio rice or risotto.
24
Note: If using this sauce for pan seared fish, continue to simmer the sauce for about 5 minutes on low heat until it thickens a bit more.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Butter, 2 Shallots, Minced, 2 cloves Garlic, Minced, 2 Green Scallions Finely Sliced, and more.

Yes, Crab-stuffed Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-stuffed Fish

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