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Shrimp and Crab Stuffed Fish

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“The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 34 cup onion, finely chopped
  • 12 cup green pepper, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter, melted
  • 14 lb crabmeat, drained and flaked (fresh is preferred over canned)
  • 14 lb frozen cooked salad shrimp, thawed
  • 14 cup fine dry breadcrumb
  • 2 tablespoons fine dry breadcrumbs
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh chives, minced
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 2 34 lbs fish fillets, preferably snapper, grouper, mahi mahi, trout (4 nice sized fillets)
  • 2 tablespoons butter, melted

Directions

  1. Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
  2. Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
  3. Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
  4. Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
  5. Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

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