Perfect for a dinner party, special occasion, holiday meal, or for any dinner that you want to be special.
You can use any large white fillet for this recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 Servings
- 1/2 cup very finely crushed flavored snack crackers (I used Garlic Parmesan; see Cook's Notes)
- 1/4 cup finely chopped celery
- 2 Tbsp finely chopped scallions (green and white parts)
- 2 tsps finely chopped parsley
- 2 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 large eggs, beaten
- 2 cups crab meat (see Cook's Notes)
- 8 large white or Baby Bella mushroom caps (about 1 1/2" to 1 3/4" across), stems removed
- 4 7-8 oz swai or large catfish fillets
- 3 Tbsp butter, melted
Cut each fillet lengthwise into two approximately equal strips. Place upturned mushroom caps on a flat surface. Wrap a fillet strip around the outside. Secure the strips to the mushroom caps with short skewers or toothpicks.
Distribute the filling evenly between the crowns and carefully place them in a buttered baking dish (a thin-bladed spatula or turner is good for this.) Drizzle with the melted butter.
Bake uncovered at 350 degrees for approximately 30 minutes or until fish thoroughly cooked. Makes 4 servings of Crabmeat and Mushroom Catfish Crowns.Cook's Notes:
- You can use your favorite flavored cracker for this (Garden Vegetable or Onion are especially good.) A food processor is perfect for making crumbs. Depending on size, it will take about 20-30 crackers to equal 1/2 cup of fine crumbs.
- Because this is a crab stuffing, you can use the more economical grades of crabmeat, such as Backfin, Special, or even Claw. For more info, see the Quickie Guide to Canned Crab Meat Grades.