Crab -Stuffed Orange Roughy
mary rodriguez
This is a very elegant dish. Great for entertaining.
ingredients
- 1 large egg, lightly beaten
- 1/3 cup fine, dry breadcrumbs
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped red pepper
- 2 tsp Old Bay seasoning
- 1 tsp dry mustard
- 2 tsp chopped fresh parsley
- 1 tsp hot sauce
- 1/2 pound fresh lump crabmeat, drained
- 8 (5-6 oz) orange roughy fillets
- 2 tbsp butter
- 2 tbs fresh lemon juice
- 1/4 tsp paprika
- Mornay Sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 egg yolk, beaten
- 2 tbsp heavy cream
- 2 tbsp shredded swiss cheese
- 2 tbsp freshly grated parmesan
directions
- 1
Combine first 8 ingredients in a bowl; stir well. Add crabmeat and stir gently. Spoon 1/4 cup crabmeat mixture onto each fillet, and roll up to enclose filling. Place rolls, seam side down, in a lightly greased 13 x 9 inch baking dish. Dot butter on each fillet; sprinkle with lemon juice and paprika.
- 2
Bake uncovered at 350 for about 30 minutes or until fish flakes easily. Serve with Mornay Sauce.
- 3
For sauce:
- 4
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper.
- 5
Combine egg yolk and whipping cream. Gradually stir about one-fourth of hot mixture into yolk mixture; add to remaining hot mixture, and cook, stirring constantly, until thickened (2-3 minutes). Add cheeses, stirring until melted. Remove from heat.
Source: mary rodriguez
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