I’ve been wanting to make crab stuffed fish for some time and when I saw a recent recipe for stuffed flounder I decided now was a good time but using crappie rather than flounder. I used a combination of several recipes to come up with the one below. I once again used canned Chicken Of The Sea Crab Claw Meat.
Crab Stuffed Crappie
½ cup mayonnaise, divided
1 teaspoon Dijon mustard
1-2 teaspoons Worcestershire sauce
1 egg, lightly beaten
¼ teaspoon ground black pepper
½ teaspoon Old Bay seasoning
16 ounces crab meat
8 crappie fillets
Grated Parmesan, to taste
1. In a large bowl mix the first six ingredients (imperial sauce) together until well blended.
2. Add the crab meat and gently blend the sauce into the crab meat.
3. Place a piece(s) fish in the bottom of your prepared baking dish, and place of the crab imperial mixture on top of it.
I also made each of us a couple of crab stuffed Royal Red Shrimp for an appetizer.
I thought the stuffed crappie was delicious and while I really enjoyed it, Bev and Pat prefer having their crappie fried and crab as cakes in separate dishes as they are not fans of baked fish. The stuffed shrimp were also very good but needed just a little time under the broiler to brown some more. One of these days I'm going to turn loose of some of the kids inheritance and buy some jumbo lump crab meat.
I decided to try a leftover one for breakfast with an egg and while it was still very good, the egg flavor pretty well got lost.
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Have a great day and thanks for stopping by Almost Heaven South.
9/20/23 meal date