CRAB TOPPED " COD"-STER

Crab Topped

I combined two different recipes and tweaked here and there. I can't remember where they originally came from. The cod will taste just like lobster! It melts in your mouth. This is a family favorite and ask for it every week. This is not a low-calorie dish so beware!!

Provided by TMoney

Categories Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

6 cod fish fillets (not necessary to thaw if using frozen)
6 cups water
1 1/4 cups sugar
2 tablespoons salt
1/2 cup butter, plus
6 tablespoons butter, melted
1 tablespoon finely minced onion (I use flakes if I have to)
1/3 cup minced crabmeat (I used canned)
1/2 tablespoon dried parsley or 1 tablespoon finely minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon dill weed (barely a smidgen in my book)
12 garlic butter flavored Ritz crackers, crushed
1 tablespoon lemon juice
1/8-1/4 cup grated parmesan-romano cheese mix

Steps:

Preheat oven to 400°F.
Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
Bring to a boil (which may take a while if using frozen fillets).
Boil 4 to 5 minutes.
Scoop fish out and drain very well, blotting as necessary.
Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
While the fish comes to boiling point I start on the topping.
Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
Stir for 1 minute.
Remove from the heat and add your crushed crackers.
I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
Sprinkle with parmesan to taste.
Place in oven until topping is slightly brown.

Nutrition Facts : Calories 628.5, Fat 30.3, SaturatedFat 17.9, Cholesterol 171.7, Sodium 2724.2, Carbohydrate 46.4, Fiber 0.2, Sugar 42.3, Protein 42.6