Baked Fish with Crab Stuffing
Servings: 6 Servings
Ingredients
- 2 1/2 kilo fish split (at the back or belly) and prepared for stuffing
- 2 eggs
- 185 grams crab meat flaked and tendons removed
- 1/2 cup diced celery
- 1/4 cup minced parsley
- 1 small white onion minced
- 2 tsp. liquid seasoning
- 3 Tbsp. melted butter
- 1 1/2 cup fine white bread crumbs
- salt and pepper to taste
Instructions
How to cook Baked Fish with Crab Stuffing:
- Grease a large shallow roasting pan (17" x 11 1/2" x 2") and line it with greased foil.
- Wash fish and wipe dry; place it in the pan.
- In a medium size mixing bowl, beat the eggs just enough to combine yolks and white; add the remaining ingredients.
- With a fork, mix lightly but thoroughly. If stuffing seems dry, sprinkle with 1 or 2 Tbsp. hot water and mix.
- Stuff the fish with the mixture and close opening with skewers.
- And if desired, lace with strings or loosely sew up the opening with darning needle and heavy white thread.
- Melt a little extra butter and add a little extra liquid seasoning to it; brush mixture over top of the fish.
- Bake in a preheated oven, 500 °F for 10 minutes.
- Lower down temperature to 400 °F and continue baking about 40 minutes until top is browned and fish flakes easily when tested with fork.