Recipe by 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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day-old white bread, cubed
fresh parsley, finely chopped
seafood seasoning, such as Old Bay™
ground black pepper
fresh lemon juice
liquid hot pepper sauce, such as Tabasco™
fresh lump crabmeat
4 (6 ounce) fillets
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.
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.
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.
AMAZING! Seriously I have never made fish before but my husband caught Rockfish a week ago when he went deep sea fishing. This recipe was easy, fun and delicious!!!!
Very good!!! Added chives on top for extra flavor.
This was really rich. I think if I made this again I would only use 1/2 pound of fresh lump crabmeat. Two of my family members enjoyed it and two said they would not want to have it again.
This was a wonderful dish. My Dad has had radiation for prostate cancer and can't have hot/spicy stuff, so I left out the hot sauce. But it was delicious and flavorful all the same. I was afraid that the fish would look pretty (as another reviewer said) "sickly" without a coating, so I brushed the outside with butter and sprinkled with paprika. This was a lovely filling that didn't take away from the fish at all. Nice balance. Some kind of sauce probably wouldn't be bad, but wasn't necessary either. The fish was moist and the dish was very satisfying. I paired it with smashed red potatoes and green beans. I will make this again. Thanks to Chesapeake Baybe for the recipe and to Paula who encouraged me to try a dish with no photo (now submitted!) :) I will definitely make this again.
made these for my friend Kara and me we loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Chesapeake Bay Stuffed Rockfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 288
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