Julie's Almost Famous Stuffed Fish

By inpatskitchen
December 15, 2013
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Author Notes: This was one of my mother's signature dishes for company and family get--togethers. Dad would filet a large Lake Superior Whitefish leaving the head and tail intact and mom would stuff it with king crab. The recipe was featured in both The Detroit Free Press and more recently The Detroit Metro Times. Use a large snapper, flounder or a small salmon or lake trout if you can't find whitefish. You can even stuff between two large fillets if you like.inpatskitchen

Makes: about 4 servings

  • One large (around 4 pounds) whole fish which is suitable for baking, filleted in one piece leaving the head and tail intact.(or use 2 large fillets of your favorite fish for baking) I suggest whitefish, flounder, salmon, lake trout or snapper
  • 6 tablespoons butter, divided (3/3) plus more for buttering the pan
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced celery
  • 8 ounces king crab meat
  • 1/4 cup chopped fresh parsley
  • 1/2 cup fresh bread crumbs
  • 1/4 cup light cream
  • 1/3 cup dry vermouth
  • Sweet Hungarian paprika
  1. Melt 3 tablespoons of the butter in a saute pan, add the onion and celery and gently saute until the vegetables have softened. Remove from the heat and stir in the crab meat, bread crumbs parsley and cream.
  2. If using a whole fish, open it up and press the stuffing over one side. Fold the other side over and secure with toothpicks if necessary. If using two fillets, press the stuffing over the flesh of one fillet and place the second over the stuffing. And again, secure with a few toothpicks.
  3. Butter an appropriate size baking dish and place the fish in. Generously sprinkle the top side with the paprika.
  4. Melt the remaining 3 tablespoons of butter and then stir in the vermouth. Pour this over the entire fish. Roast the fish for 40 to 45 minutes at 400F basting with the pan juices frequently. Remove any toothpicks, slice and serve!

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