Lemon Garlic Herb Crumb Topping for Seafood
Yield: 4 Servings
Adapted from ATK
Great for baked stuffed fish, shrimp, lobster… Top with a garlic, lemon, butter crumb mixture and it’s like being back east.
- ½cup Ritz cracker crumbs (15 crackers)
- ⅓cup panko bread crumbs
- 2TBS minced fresh parsley
- 2tsp minced garlic (2 cloves)
- 1tsp grated lemon zest
- 3TBS unsalted butter, melted
- ¼cup dry white wine
- 2TBS freshly squeezed lemon juice
For topping:
Combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 tsp salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Use:
Partially bake the seafood if it is thick. Remove seafood from the oven and pour the wine and lemon juice directly on the seafood. Pat the crumb mixture evenly on top, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the seafood is just cooked through in the center. Sprinkle with salt and serve hot with the pan juices and lemon wedges.