Chesapeake Bay Stuffed Rockfish Recipe - Allrecipes.com
Chesapeake Bay Stuffed Rockfish Recipe
  • READY IN 30 mins

Chesapeake Bay Stuffed Rockfish

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Sep 24, 2014

Pretty good

 

14 Ratings

Jan 06, 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.

 
Mar 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.

 
Sep 07, 2010

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!!!!

 
Mar 03, 2009

Very good!!! Added chives on top for extra flavor.

 
Feb 27, 2013

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.

 
Mar 05, 2009

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.

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 53.2 g
  • 106%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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