Crab Stuffed Whitefish
A delightful and elegant dish featuring whitefish fillets stuffed with a creamy crab mixture, perfect for dinner parties or cozy nights at home.
Ingredients
For the Crab Filling
- 1 cup lump crab meat
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup chopped green onions
- 1 teaspoon Old Bay seasoning
- to taste Salt and pepper
For the Fish
- 4 fillets whitefish Pat dry before stuffing
Instructions
Preparation
- Gather all your ingredients and ensure crab meat is free of shells.
- In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, Old Bay seasoning, salt, and pepper. Mix thoroughly.
- Preheat the oven to 375°F (190°C).
Stuffing the Fish
- Take the whitefish fillets and pat them dry.
- Using a spoon, take a generous amount of the crab mixture and stuff it into the cavity of each fillet. Ensure the stuffing is well-packed.
Baking
- Arrange the stuffed fillets on a lined baking sheet.
- Bake for about 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
Serving
- Allow cooling slightly after baking and serve warm.
Notes
For a vegetarian version, substitute crab with mushrooms and spinach. Gluten-free breadcrumbs can be used for dietary adjustments.