Fake out? Sure. We use imitation crab meat. It may be imitation crab, but it’s made from real fish, typically Pollock. We keep a chunk in the freezer and use it instead of crab meat in recipes. Also, you can stuff any white fish. We usually buy what is on sale. The image above is actually haddock split in the middle and stuffed. This recipe is for 4 people,
Ingredients:
- 4 pieces of sole, haddock or flounder
- 1/4 Cup white wine, chicken or fish stock
- 4 Thin slices of American cheese (or any mild cheese like Monterrey Jack)
- Sprinkle of paprika
- 2 Teaspoons butter
- Fresh parsley for garnish
For the stuffing
- 1 Cup The Net Gourmet’s seafood crumbs
- 2 Tablespoons mayonnaise
- 1/2 Cup imitation crab meat chopped like crab meat
- 2 Tablespoon dry white wine or vermouth
- 1/4 Cup red or green onions, chopped
Directions: Preheat oven to 400º F
Combine all stuffing ingredients in a bowl. Lay fish flat with skin side up. Spread stuffing on the fish and roll like a jelly roll. For fatter fish, like haddock, cut open and stuff the middle. Place in an 9 or 10 inch oven proof dish (or black frying pan). Pour wine or stock around fish and put one piece of cheese on each. Top with a dot of butter and a little paprika. Bake uncovered for 20 minutes.
