Fish & Crab Casserole
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.