Description
People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.
Ingredients
- 2 slices day-old white bread, cubed
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon seafood seasoning, such as Old Bay™
- ½ teaspoon dried mustard
- ⅛ teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
- 2 dashes liquid hot pepper sauce, such as Tabasco™
- 2 tablespoons butter, softened
- ½ cup mayonnaise
- 1 pound fresh lump crabmeat
- 4 (6 ounce) fillets rockfish
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 baking dish.
- 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.
- 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.
- Bake in preheated oven until light brown and bubbly
- and fish flakes with a fork
- about 15 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4