Prep Time
30 Mins
Cool Time
30 Mins
Cook Time
10 Mins
Bake Time
45 Mins
Yield
Makes 6 servings

Crab-stuffed seafood is a menu tradition on the Chesapeake Bay, and in season you may substitute rockfish, a Bay-area favorite, for the bass or snapper called for in the recipe.

How to Make It

Step 1

Preheat oven to 350°. Prepare cornbread mix according to package directions. Let cool 30 minutes; crumble into a large bowl.

Step 2

Meanwhile, pick crabmeat, removing any bits of shell.

Step 3

Melt butter in a large skillet over medium heat; add celery and onion, and sauté 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.

Step 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.

Step 5

Bake at 350° for 45 to 50 minutes or until fish flakes with a fork.

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