You might use frozen lump crab. It\u2019s lumpier\u2026 This is a very nice way to serve a baked fish.<\/p>\n
Precooked portion of stuffing:<\/strong><\/p>\n Remainder of stuffing:<\/strong><\/p>\n Fish:<\/strong><\/p>\n Preheat the oven to 425\u00b0F. Lightly grease a 9- x 13-inch baking dish.<\/p>\n Crab stuffing:<\/strong><\/p>\n Heat olive oil in a skillet over medium heat.<\/p>\n Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat and let sit to cool for a few minutes.<\/p>\n Stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and \u00bc tsp of pepper and mix until well blended.<\/p>\n Fish:<\/strong><\/p>\n Lay the fish fillets in the prepared baking dish. Season both sides with salt and pepper and then brush each one with melted butter.<\/p>\n Spread the crab mixture over the fish. Drizzle with any leftover melted butter. You can also drizzle olive oil.<\/p>\n Bake for 20- to 30-minutes in the preheated oven until the top has browned and the fish reaches 140\u00b0F.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Scott Nowell You might use frozen lump crab. It\u2019s lumpier\u2026 This is a very nice way to serve a baked fish. Precooked portion of stuffing: 2TBS olive oil 1stalk celery, finely chopped 2green onions, finely chopped 1tsp minced garlic Remainder of stuffing: 26 oz cans lump crabmeat, drained 1cup Panko bread crumbs 1big pinch salt \u00bctsp ground black pepper 1egg, beaten \u00bccup grated Romano cheese 1TBS fresh lemon juice 1Roma tomato, seeded and diced Fish: 4TBS butter, melted…<\/p>\n\n
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