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1
Preheat the oven to 450 degrees F.
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2
Split each fillet in 1/2 to make a top and bottom portion of the fish.
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3
Lightly season the bottom portions with salt and pepper.
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4
Place 4 ounces crab stuffing on bottom portion.
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5
Place the top portion of fish on top of crab stuffing.
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6
Place in a baking dish.
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7
Sprinkle lightly with salt, pepper, bread crumbs, and paprika.
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8
Top with melted butter so as to moisten all of the crumbs.
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9
Place a little water in the baking dish.
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10
Bake for 15 to 20 minutes or until done.
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11
Garnish with parsley and lemon wedges.
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12
14 ounces blue crab backfin crabmeat
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13
1 5/8 ounces blue crab claw meat
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14
1 egg, beaten
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15
1 1/4 ounces high quality mayonnaise, by volume
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16
3/8-ounce apple cider vinegar
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17
1 1/4 teaspoons sugar
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18
Dry Ingredients:
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19
3/8 teaspoon Old Bay seasoning
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20
1/8 teaspoon salt
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21
Pinch white pepper
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22
1 1/4 teaspoons all-purpose flour
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23
1 1/4 teaspoons cornstarch
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24
1/8 teaspoon cayenne pepper
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25
1 1/4 teaspoons dry mustard
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26
1 1/4 teaspoons dry parsley flakes
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27
1 cup Japanese bread crumbs (panko)
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28
Being careful to not break apart lumps, pick the crabmeat free of shells.
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29
Refrigerate in mixing bowl.
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30
Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
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31
Thoroughly combine the dry ingredients.
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32
Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab.
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33
Gently work the wet ingredients into the mix.
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34
Chill immediately.
