Cornbread-And-Crab-Stuffed Fish

12 ingredients
5 steps

Ingredients

  • 1 (6-oz.) package buttermilk cornbread mix
  • 1 cup fresh lump crabmeat, drained (about 1/2 lb.)
  • 2 tablespoons butter
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon Old Bay seasoning, divided
  • 2 white bread slices, toasted and cut into cubes (about 1 cup)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon lemon zest
  • 1/2 cup chicken broth
  • 1 (3- to 5-lb.) striped bass or red snapper, dressed
  • Kitchen string

Directions

  1. 1
    Preheat oven to 350°. Prepare cornbread mix according to package directions. Let cool 30 minutes; crumble into a large bowl.
  2. 2
    Meanwhile, pick crabmeat, removing any bits of shell.
  3. 3
    Melt butter in a large skillet over medium heat; add celery and onion, and saute 10 to 12 minutes or until tender. Stir in 1/2 tsp. Old Bay seasoning. Stir celery mixture, crab, bread cubes, parsley, and lemon zest into crumbled cornbread, stirring gently until blended. Add broth, and stir gently until moistened.
  4. 4
    Sprinkle cavity of fish with remaining 1/2 tsp. Old Bay seasoning. Spoon stuffing mixture into fish, and secure with kitchen string. Place fish in a large, lightly greased roasting pan.
  5. 5
    Bake at 350° for 45 to 50 minutes or until fish flakes with a fork.

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