Good morning, and happy Savory Sunday! Lately I am all about those simple yet sophisticated seafood dinners {like my Easy Cioppino Stew} that are easy enough for a weeknight and exciting enough to wow your guests on the weekends. This crabmeat stuffed encrusted cod is right up that alley. 

SAVORY SUNDAYS
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Crabmeat Stuffed Encrusted Cod
Yields 4
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Crab meat stuffing
  1. 1 love garlic, crushed
  2. 1 tsp extra-virgin olive oil
  3. 3 cups diced mushrooms
  4. 2 cups diced celery
  5. 6 oz. fresh crab or I like this one
  6. 3 tbsp homemade mayo
  7. Himalayan sea salt, to taste
  8. Freshly ground pepper, to taste
  9. Dash cayenne pepper
  10. Juice of 1/2 lemon
Everything else
  1. 1 lb. cod
  2. 1/2 cup almond meal
  3. 1 tbsp grass-fed butter
  4. Dash himalayan sea salt
Instructions
  1. 1. Make the stuffing: in a large sauté pan, combine garlic and oil and sauté for 1 minute
  2. 2. Add in diced celery and mushrooms and let cook until celery is translucent and mushrooms cook down (about 5-7 minutes), stirring occasionally
  3. 3. Remove from heat, add in crab, homemade mayo, cayenne, lemon and salt and pepper to taste; set aside
  4. 3. Preheat oven to 350 and grease a lined pan (I grease with grass-fed butter for this dish)
  5. 4. Cut cod into 4 pieces
  6. 5. Place a spoonful of stuffing into the center of the cod, roll the cod up carefully and place facedown with the opening facedown
  7. 6. Make your encrusted topping by melting butter and mixing it into into the almond meal, add a dash of salt and spoon a bit onto each piece of cod
  8. 6. Bake for 15 minutes until the cod is white and slightly flakey to touch
  9. 7. Serve with extra lemon
Notes
  1. Enjoy leftover crab stuffing as stuffed mushrooms or a salad topper!
Lexi's Clean Kitchen http://lexiscleankitchen.com/
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