Best 6 Crab Stuffed Orange Roughy Recipes

CRAB STUFFED FISH FILLETS

Steps:

• Cook celery, green onions and garlic in hot oil over medium heat until tender.
• Remove from heat.
• Add crabmeat and all else except fish and melted butter.
• Brush fish with melted butter.
• Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
• Fold other half over top (can toothpick).
• Place in 9 x 13 inch pan.
• Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
• Cover and bake at 375°F for 20 minutes.
• Uncover and bake 10 minutes more until fish flakes easily.

BREADED ORANGE ROUGHY

Steps:

• In a shallow dish, combine the cornflakes, seasoned pepper and salt. In another shallow dish, beat egg whites and water. In a third shallow bowl, add flour. Coat fish with flour; dip in egg white mixture, then roll in cornflake mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 9-11 minutes or until fish flakes easily with a fork.

CRAB STUFFED ORANGE ROUGHY

Steps:

• Preheat oven to 350 degrees.
• Spray and 8-x 8-inch baking dish with cooking spray, set aside.
• In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
• Stir in 5 ounces of the crabmeat.
• Rinse and pat fish dry.
• Spoon ¼ of the crab mixture onto each fillet and roll up.
• Place in prepared baking dish seam side down.
• Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
• Bake for 20-25 minutes or until fish flakes easily.
• Meanwhile in a small saucepan melt margarine.
• Lightly sauté onion.
• Add wine, chicken broth, flour and pepper.
• Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
• Spoon sauce over fish and serve immediately.

BAKED ORANGE ROUGHY ITALIAN-STYLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

LEMON-ORANGE ORANGE ROUGHY

Steps:

• Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

TANGY CRAB-STUFFED SOLE

Steps:

• For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper. , Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.