Crab Dressing For Baked Fish Recipes

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.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

Steps:

• In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
• Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

Steps:

• Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Steps:

• Preheat oven to 475-500 degrees.
• Blend the ingredients, except for the fish and baste the fish with the sauce.
• If the fish is an oily or "stornger" type of fish (Bluefish), season further with any commercial seafood seasoning.
• Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2" thick or for 7-9 minutes for fish 3/4" thick.
• Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
• Above all, do not overcook.

Steps:

• Preheat oven to 350°F.
• Saute onion, bell pepper and celery in margarine for 10 minutes.
• In mixing. bowl, add crumbled toast, milk and egg.
• Mix well and add crab meat.
• Add mixture to sauteed vegetables and mix well on low heat.
• Add salt and pepper to taste.
• Place in casserole dish.
• Top with bread crumbs and green onions and dot with margarine.
• Bake at 350F for 45 minutes.

Steps:

• In large pan melt butter and lightly saute the chopped celery,onion and green pepper.
• In large bowl mix remaining listed ingredients - add the sauteed vegetables mixing ingredients together.
• If desired salt, pepper and seasoning of choice inside and outside of the fish - place on foil.
• Stuff, cover with foil and seal edges - I like to double wrap.
• Bake 45 - 60 minutes in 400 oven.( I use a touch less oven heat).

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.