Crab-stuffed Orange Roughy


I’ve always ordered stuffed fish of whatever variety in a restaurant ~ it’s a wonder I’ve never made it in my own kitchen.


Orange roughy has a mild delicate flavor, with large flakes of meat that holds up well when cooked.  When paired with the delicious flavor of crab, you have a perfect dinner that’s elegant, without straining the food budget by ordering it at a restaurant.

This recipe looks way more time-consuming than it is. The stuffing is rich, moist, and delicious ~ if you prefer, it could be assembled an hour or two ahead of time and refrigerated until rolling and baking.  I like a little heat in the mix, adjust the seasonings to what you like.


It’s delicious, dignified, and easy as cherry pie! 


Crab-stuffed Orange Roughy

Ingredients:

4 orange roughy fillets, about 6 ounces each
1 small onion, chopped
1 celery rib, chopped
1 tablespoon garlic, minced
3 tablespoons butter
2 tablespoons diced pimento
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1 tablespoon Penzy’s Ozark Seasoning or 1 teaspoon seafood seasoning
½ teaspoon red pepper flakes
½ teaspoon seasoned pepper
1 tablespoon lemon juice
1 egg, beaten
2 tablespoons melted butter
½ teaspoon paprika

Method:

Preheat oven to 400 degrees.
Heat butter in a large skillet; add celery onion and garlic.
SautΓ© until tender.
Remove from heat, stir in remaining ingredients through beaten egg, (up to melted butter.)
Spray a 9” x 13” baking dish with cooking spray.
Spread ¼ cup crab mixture out over each fillet.
Starting with the pointed end, roll up each fillet.
Place seam-side down in the baking dish.
Brush with melt butter.
Sprinkle each fillet with paprika.
Bake for 20-25 minutes, until it flakes easily with a fork.


ENJOY!





13 comments:

  1. Pam, This looks really good...and we also rarely cook fish at home. The filling, (with spice/heat for sure!), sounds great except I'd have to leave out the pimento. Take Care, Big Daddy Dave

    ReplyDelete
  2. Yum, Pam! This looks delicious! A perfect light, summer dish. Don't you just love Penzeys?

    ReplyDelete
  3. I love crab stuffed fish but can't remember the last time I had it - sounds delicious Pam.

    ReplyDelete
  4. I think I could do this! Trying to eat more fish and I'm loving all these recipes you have been posting...

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  5. As many meals as we have made with fish, we've never stuffed it. What a great idea.
    Sam

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  6. What a lovely, elegant entree! You're right, it's much less expensive to make this sort of dish at home! YUM!

    ReplyDelete
  7. I have never had this before. I would love to try. Looks good.

    ReplyDelete
  8. All your stuff looks good.

    Cheers and boogie boogie.

    ReplyDelete

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
~ Yotam Ottolenghi

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

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