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Crab Stuffed Pollock or Flounder

(1 Votes)


  • 2-2.5 lbs. fresh pollock or flounder fillets
  • 1/4 cup chopped onion
  • 1/4 cup margarine or butter, melted
  • 7-oz. can crabmeat, drained
  • 1/2 cup saltine crackers, crushed
  • 2 tbsp. dried parsley
  • 1/2 teaspoon salt
  • Dash of pepper
  • Cheddar Cheese Topping (recipe follows)

Butter either 6 individual casserole dishes or one large 2 quart dish. Lay half the filets in the bottom. Combine the onions, butter, seasonings, crabmeat and crackers. Spread over fish. Place remaining filets over the crabmeat mixture. Bake uncovered 25 minutes at 400 degrees F. In a saucepan, while fish is cooking, melt 3 tbsp. butter. Stir in 3 tbsp. flour and 1/4 tsp. salt. Simmer until bubbly and smooth, just a brief time. Add 1-1/2 cup milk, stirring constantly until it thickens. Stir in 1 cup grated Cheddar Cheese and stir until cheese is all melted. Remove casserole dish from oven after 25 min., pour cheese sauce over fish and return to oven. Cook about 5 minutes longer. Remove and serve. Note: If using flounder, the crabmeat mixture can be rolled up in the filets, rather than sandwiched between layers.

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