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Chesapeake Bay Stuffed Rockfish

Chesapeake Bay Stuffed Rockfish

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Chesapeake Baybe

Chesapeake Baybe

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Hayley
23

Hayley

6/17/2010

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 additional flavor.

lesandboy
14

lesandboy

1/6/2008

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.

ARMY WIFE
13

ARMY WIFE

3/29/2010

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. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it.

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