Crabmeat Stuffed Encrusted Cod

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
Crabmeat Stuffed Encrusted Cod

Crabmeat Stuffed Encrusted Cod

Crabmeat Stuffed Encrusted Cod

Serves 4     adjust servings

Ingredients

Crab meat stuffing

Everything else

Instructions

  • 1. Make the stuffing: in a large sauté pan, combine garlic and oil and sauté for 1 minute
  • 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. Remove from heat, add in crab, homemade mayo, cayenne, lemon and salt and pepper to taste; set aside
  • 3. Preheat oven to 350 and grease a lined pan (I grease with grass-fed butter for this dish)
  • 4. Cut cod into 4 pieces
  • 5. Place a spoonful of stuffing into the center of the cod, roll the cod up carefully and place facedown with the opening facedown
  • 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
  • 6. Bake for 15 minutes until the cod is white and slightly flakey to touch
  • 7. Serve with extra lemon
  • Recipe Notes

  • Enjoy leftover crab stuffing as stuffed mushrooms or a salad topper!
  • Crabmeat Stuffed Encrusted Cod

    Crabmeat Stuffed Encrusted Cod

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