Ingredients
From Cuisinery Food Market:
- 1 European Brown Crab, thawed
- 1 European Skin-on Sea Bass Fillet, thawed
- 2 tbsp. White Butter and Lemon Sauce (Beurre Blanc)
- 1 tsp. Clovis Traditional Dijon Mustard
- Viking Salt
From your local grocery store:
- 1 egg, beaten
- tsp. parsley, minced
- 2 baby red peppers, minced
- 2 tbsp breadcrumbs
- Pepper
Step 1
- Separate the crab into body, legs, and claws. Crack the top of the body, remove leg joints, and discard carcass. Pick the meat from the legs and leg joints. Save the claws for serving. You should get about 4 ounces of meat.
Step 2
- Combine cleaned meat, egg, Dijon, parsley, red peppers, and breadcrumbs with a dash of Viking salt. Preheat the oven to 400°F (205°C). Remove skin and bottom belly of the fillet, then salt and pepper both sides. Place skin-side-up (for easier rolling) and fill with crab mixture. Roll the fillet with stuffing inside, tucking the ends underneath. Place in a pan and pour some Beurre Blanc over the fish and top with breadcrumbs. Place the pan in the oven on a low broil and check after 10 minutes. Meanwhile, warm up your Beurre Blanc sauce.
Step 3
- Once the fillet is golden-brown (interior temperature of 145°F (65°C), remove from the oven. If more cooking is needed, drop temp down to 350°F (180°C) and check every few minutes. Top with 2 ounces of Beurre Blanc for each fillet. Serve with crab claws for a great presentation!
