Crab Stuffed Orange Roughy Food

CRAB STUFFED ORANGE ROUGHY

Steps:

• Preheat oven to 350 degrees.
• Spray and 8-x 8-inch baking dish with cooking spray, set aside.
• In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
• Stir in 5 ounces of the crabmeat.
• Rinse and pat fish dry.
• Spoon ¼ of the crab mixture onto each fillet and roll up.
• Place in prepared baking dish seam side down.
• Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
• Bake for 20-25 minutes or until fish flakes easily.
• Meanwhile in a small saucepan melt margarine.
• Lightly sauté onion.
• Add wine, chicken broth, flour and pepper.
• Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
• Spoon sauce over fish and serve immediately.

ORANGE ROUGHY DIJON

Steps:

• Sprinkle fish fillets with salt and pepper.
• Place fillets in a greased 13x9 inch baking dish.
• Mix together the butter and next 4 ingredients; spread on fish fillets.
• Top with breadcrumbs.
• Bake in a 450 degree oven for 10 minutes or until fish flakes easily.

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

TANGY CRAB-STUFFED SOLE

Steps:

• For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper. , Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.

CRAB STUFFED FISH FILLETS

Steps:

• Cook celery, green onions and garlic in hot oil over medium heat until tender.
• Remove from heat.
• Add crabmeat and all else except fish and melted butter.
• Brush fish with melted butter.
• Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
• Fold other half over top (can toothpick).
• Place in 9 x 13 inch pan.
• Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
• Cover and bake at 375°F for 20 minutes.
• Uncover and bake 10 minutes more until fish flakes easily.