Chesapeake Bay Stuffed Rockfish

Chesapeake Bay Stuffed Rockfish

13
Chesapeake Baybe 2

"People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season."

Ingredients

30 m {{adjustedServings}} servings 544 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 53.2 g
  • 106%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
  2. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
  3. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
  4. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
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Reviews

13
  1. 15 Ratings

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Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for addit...

I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. ...

I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again.