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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.

Recipe by Southern Living May 2009

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Recipe Summary test

prep:
30 mins
cool:
30 mins
cook:
10 mins
bake:
45 mins
total:
1 hr 55 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Meanwhile, pick crabmeat, removing any bits of shell.

  • 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.

  • 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.

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

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