Thursday, October 8, 2015

Crab Imperial for Stuffing Fish and more...

I have to tell you about this great stuffing I just made.  Well, it's called stuffing but there's no bread involved and you use this to stuff fish.
Yup, fish.
I stuffed some Cobia with it, and it was so good.
But the stuffing itself, could also be used as an extravagant, over the top dip as well.
Crab Imperial stuffed Cobia

I found the basic recipe here and then made it my own.

Cause I could.

I did cheat a little, I had some frozen red, yellow and orange peppers in the freezer, which I had already cut into strips and froze.  Hey, they were on sale for $1 each, and who's going to pass up a deal like that?  Not me.

Recipe:  Crab Imperial 
1/2 cup Red Pepper, diced (I used my frozen peppers)
1/2 cup Yellow Pepper, diced (I used my frozen peppers)
1/2 cup Orange Pepper, diced (I used my frozen peppers)
2 stalks celery, diced
1 sweet onion, diced
1 tablespoon Whole Grain Mustard
1/2 tsp. White Pepper
1/2 tsp. Israeli Paprika
1 tablespoon butter or oil for sauteing
1 cup Mayonnaise
8 oz. Crabmeat

Saute the peppers, onions and celery together until they are translucent and just done.  Remove from heat and let cool.
  When cool mix with the mayonnaise, pepper, paprika.   Then fold in the crab, gently, you don't want to break it up too much.
 
Use this mixture to stuff fish fillets or use as a really tasty topping for crackers. 
Crab Imperial stuffed Cobia
I stuffed some Cobia Fillets with this and then baked the Cobia until it just flaked and was done.
It was so tasty and served alongside a Caesar Salad and some Rice Pilaf made a lovely meal.


Crab Imperial stuffed CobiaI will be making this again, and again, and again.
I also think this would be fantastic with some cooked shrimp as well?

Got my thinking cap on there.  







Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.