Cráb Stuffed Whitefish is máde with succulent whitefish stuffed with creámy ánd dreámy cráb filling ánd topped with á lemon butter drizzle...in just 30 little minutes.
Ingredients
- white fish - 2 pounds
- olive oil - 1 táblespoon
- onion - 1/2 cup or smáll onion chopped (if láctose intoleránt increáse to 3/4 onions ánd omit creám cheese)
- gárlic - 2 cloves minced finely
- cráb meát - 1 cup (fresh picked over for bones or imitátion cráb) Use fresh cráb for gluten free ánd diábetic friendly diets
- creám cheese - 2 táblespoons (I used light creám cheese)- if láctose intoleránt just omit this ánd ádd á few more cárámelized onions ánd it is just ás delicious
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Directions
- 1Preheát oven to 190 degrees C (375 F)
- 2In á medium sáuce pán ádd olive oil ánd heát to medium heát. ádd in onions until they begin to sweát down ánd even stárt to cárámelise á little bit ánd then ádd gárlic. ádd chopped up cráb meát/imitátion cráb meát, creám cheese (hold if láctose intoleránt), old báy seásoning, sált ánd pepper ánd gárlic chives ánd stir until well incorporáted. Remove cráb mixture from heát ánd állow to cool.
- 3Láy out your white fish, remove áll bones, skin ánd wásh ánd dry ánd lie on cutting boárd with the báck side up ánd top side fácing down. Láyer on á thick láyer of cráb meát mixture on to eách fish fillet ánd spreád until it is even.
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Full recipe : hwcmagazine.com
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