Sea Bass Stuffed with Crabmeat Recipe
Ingredients
| 1 three- to four-pound sea bass | ||
| Salt | To Taste | |
| 1 pound crabmeat, picked over well | ||
| 1/4 cup chopped chives or green onion | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Celery | 3 Tablespoon, chopped | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Ground black pepper | To Taste | |
| Olive or salad oil | ||
Directions
1. Preheat oven to hot (400° F.).
2. Sprinkle the fish inside and out with salt. Combine the remaining ingredients, except the oil, and mix. Stuff the fish with the mixture and close with skewers and string. Sprinkle the fish with oil arid place in a foil-lined baking pan.
3. Bake, uncovered, until the fish flakes easily when tested with a fork, about thirty to forty minutes. Serve with remoulade sauce 1 to which has been added one-half cup crabmeat.
2. Sprinkle the fish inside and out with salt. Combine the remaining ingredients, except the oil, and mix. Stuff the fish with the mixture and close with skewers and string. Sprinkle the fish with oil arid place in a foil-lined baking pan.
3. Bake, uncovered, until the fish flakes easily when tested with a fork, about thirty to forty minutes. Serve with remoulade sauce 1 to which has been added one-half cup crabmeat.
Chef
