Crab Shrimp Stuffed Fish Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

Steps:

• In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Steps:

• Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
• Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
• Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
• Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
• Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

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.