Crab-Covered Fish

4
Servings
3h
Prep Time
30m
Cook Time
3h 30m
Ready In


"It never fails to amaze me how a meal pulls together out of thin air sometimes. The crab topping is what I usually use for my crab-stuffed chicken (doubled), and I used pollock because that's what was in my freezer. Any mild white fish will work just as well. Prep time is to let the crab topping set."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (223.7 g)
  • Calories 384.7
  • Total Fat - 29.6 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 134.1 mg
  • Sodium - 636.2 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.1 g
  • Protein - 25.3 g
  • Calcium - 84 mg
  • Iron - 2.2 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

Combine all ingredients except fish in a large bowl; mix well, cover and refrigerate for at least 3 hours.

Step 2

Place fish fillets in a shallow greased baking dish; top with crab mixture.

Step 3

Bake at 350F for 30 minutes, or until fish flakes easily when tested with a fork.

Tips & Variations


No special items needed.

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