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
about 4 servings
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
butter, divided (3/3) plus more for buttering the pan
finely diced onion
finely diced celery
king crab meat
chopped fresh parsley
fresh bread crumbs
Sweet Hungarian paprika
In This Recipe
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.
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.
Butter an appropriate size baking dish and place the fish in. Generously sprinkle the top side with the paprika.
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!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!