Gulf Coast Crab-Stuffed Redfish
A beautiful Thanksgiving entrée featuring fresh redfish topped with a rich lump crabmeat.
Ingredients
- 2 large redfish fillets, skin and bones removed
- 1 lb jumbo lump crabmeat, picked over for shells
- 4 Tbsp butter
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- ¼ cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 1 cup seasoned breadcrumbs
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Cajun seasoning
- ½ teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Lemon wedges for serving
- Melted butter for brushing
Directions
Preheat oven to 375°F.
Melt butter in a skillet over medium heat. Add celery, onion and bell pepper and sauté until tender, about 4–5 minutes. Add garlic and cook for another minute. Remove from heat and allow to cool slightly.
In a large bowl, combine the sautéed vegetables, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire, lemon juice, parsley, Cajun seasoning and Old Bay. Gently fold in the lump crabmeat, being careful not to break up the large pieces.
Place the redfish fillets in a lightly buttered baking dish and season with salt and pepper. Spoon a generous layer of crab stuffing over each fillet. Brush the tops lightly with melted butter.
Bake for 20–25 minutes, or until the fish flakes easily and reaches 145°F in the center. For a golden top, broil for the final 1–2 minutes.
Serve immediately with fresh lemon wedges.
stuffing. It gives you the traditional flavors of Thanksgiving without another turkey dish.
Yields - 6 Servings
Note: I recommend making the dressing a day ahead.
Light Lemon-Herb Butter Sauce
- ½ cup low-sodium seafood stock
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold butter
- 1 tablespoon chopped parsley
- Black pepper and salt to taste
Simmer the broth and garlic for 3–4 minutes, until slightly reduced. Turn the heat to low and add the lemon juice. Remove from heat and whisk in the cold butter until smooth. Stir in parsley and season to taste.
Spoon a little over the fish just before serving.
