Crab Stuffed Rockfish

    Crab Stuffed Rockfish

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    Chunks of crab meat are combined with bread and a range of seasonings before being stuffed into rockfish or any other boneless white fish fillets you may have.

    Serves: 4 

    • 2 slices day-old white bread, cubed
    • 2 tablespoons fresh parsley, finely diced
    • 1/2 teaspoon seafood seasoning
    • 1/2 teaspoon dried mustard
    • 1 pinch ground black pepper, to taste
    • 2 teaspoons fresh lemon juice
    • 2 dashes chilli sauce
    • 2 tablespoons butter, softened
    • 1/2 cup (125ml) mayonnaise
    • 500g fresh lump crabmeat
    • 4 (185g) fillets rockfish

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Lightly grease a baking dish.
    2. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended being careful not to break the crab chunks.
    3. Place the fish fillets on a clean surface and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
    4. Bake in preheated oven until light brown, bubbly and fish flakes with a fork; about 15 minutes.

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