Fish & Crab Casserole

Mississippi Gulf White Trout covered in a spicy Mississippi Gulf Blue Crab stuffing, baked with a crunchy cracker topping.

 

TIME: 45 minutes

SERVES: 4

SEASON: spring, fall, winter

METHOD: bake

 

INGREDIENTS:

• 4 each 5-6 oz Mississippi Gulf white trout fillets

 

– CRAB MIXTURE: 

• 16 oz Mississippi Gulf blue crabmeat, picked for shells

• 11 Tbsp butter, melted

• 1 cup herb-seasoned stuffing mix, crushed

• 12 oz sliced mushrooms, drained • 1 each egg

• 1/4 bunch parsley, chopped

• 2 Tbsp lemon juice

• 1/4 tsp hot pepper sauce

• 1/4 tsp salt, to taste

• pepper, to taste

 

– TOPPING: 

• 1/2 cup crushed crackers

• 2 Tbsp butter

 

DIRECTIONS: 

1. Preheat oven to 350 degrees.

2. Place fish in casserole dish and season with salt and pepper.

3. In a medium bowl, combine crab mixture ingredients and spread evenly over fish.

4. Combine topping ingredients and sprinkle over fish and crab mixture.

5. Bake in oven for 30-35 minutes.

 

Serving Suggestion: Serve with wilted spinach or sautéed kale.

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