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Muskellunge with Crabmeat and Lobster Dressing Recipe
|Soft bread crumbs||3 Cup (48 tbs)|
|Parsley||3⁄4 Cup (12 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), diced|
|Pimiento||1 , diced|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Canned lobster||6 Ounce (1 Can)|
|Canned crabmeat||6 Ounce (1 Can)|
|Ground pepper||To Taste|
|Lemon rind||1 Teaspoon, grated|
|Eggs||2 , well beaten|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Butter sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 9705 Calories from Fat 1655
% Daily Value*
Total Fat 187 g288.2%
Saturated Fat 67.8 g339.2%
Trans Fat 0 g
Cholesterol 962.4 mg320.8%
Sodium 4702.6 mg195.9%
Total Carbohydrates 135 g44.9%
Dietary Fiber 19.7 g78.7%
Sugars 14.9 g
Protein 1747 g3494.7%
Vitamin A 305.6% Vitamin C 416.9%
Calcium 52.5% Iron 90%
*Based on a 2000 Calorie diet
Leave on head and tail, but remove the eyes.
Combine next 12 ingredients and stuff fish.
If no large pan is available, shape a pan big enough out of double-thickness heavy-duty foil and place on a cookie sheet.
Bake in preheated moderate oven (350° F.) for 1 1/2 hours; baste every 10 minutes with a mixture of melted butter and wine.
Place fish on a heated serving platter; place cherries in eye sockets and a carrot in the mouth.
Garnish platter with crisp watercress and lemon wedges.
Serve with Butter Sauce.