Description
A delightful dish of tender whitefish rolled around a creamy crab filling, perfect for family gatherings.
Ingredients
- 2 pounds white fish
- 1 tbsp olive oil
- 1/2 cup onion (or 3/4 cup if lactose intolerant, omitting cream cheese)
- 2 cloves garlic, minced
- 8 ounces crab meat (fresh or imitation)
- 3 tbsp cream cheese
- 1 tsp Old Bay seasoning (or to taste)
- Salt and pepper, to taste
- 2 tbsp garlic chives, finely chopped (optional)
- 2 tbsp butter (or dairy-free margarine for lactose intolerance)
- 2 tbsp lemon juice (or juice from one lemon)
Instructions
- Preheat your oven to 190 degrees C (375 F).
- In a medium saucepan, heat olive oil over medium heat. Add onions and sauté until they soften and caramelize slightly, about 5-7 minutes.
- Add minced garlic to the onions and cook for an additional minute until fragrant.
- Incorporate the crab meat into the onion mixture, followed by cream cheese.
- Season the mixture with Old Bay seasoning, salt, and pepper. Add chopped garlic chives if using.
- Take the crab mixture off the heat and let it cool slightly.
- Prepare the white fish fillets on a clean cutting board, ensuring to remove bones and skin.
- Spoon a thick layer of the crab mixture over each fish fillet.
- Roll each fillet tightly, seam side down, and place them in a greased baking pan.
- Melt the butter and mix it with lemon juice, a pinch of Old Bay seasoning, salt, and pepper. Drizzle this mix over the tops of the fish rolls.
- Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
- Drizzle pan drippings of the lemon butter sauce over the fish every 10 minutes.
- Serve hot, garnished with lemon wedges.
Notes
For a lighter version, substitute cream cheese with a dairy-free alternative or plain Greek yogurt. Always taste the crab mixture for seasoning before stuffing.
