Stuffed Rockfish with Fresh Lump Crab

By Guest Author Helen Kenney Poore.

I'm so fortunate to live in an area of the country where fresh fish is available year round.  This time of year, rockfish, also known as striped bass, is plentiful here.

This is a recipe that I've used for many years and what I love about it is the flavor of both the rockfish and the fresh crab remains intact. At first bite, you might think it's a bit bland, but as you eat more of this dish you'll understand and appreciate the simplicity of the spices.

Often, you can substitute canned for fresh crab meat in a recipe, especially for things like crab dip, but, this is not one of those dishes.  Fresh crab must be used.

Stuffed Rockfish with Fresh Lump Crab

• 4 rockfish fillets


• 1 lb. fresh crab meat (I splurge for lump)


• 2 eggs, slightly beaten


• 2 tablespoons chopped parsley


• 1/4 cup mayonnaise


• 1 tablespoon Dijon mustard


• 2 to 3 dashes of hot sauce


• 1 tablespoon melted butter


• Old Bay Seasoning


• Salt & Pepper to taste


• Fresh lemon juice (optional) 

Preheat oven to 400.

Mix egg, parsley, mayonnaise, mustard, hot sauce and S&P in a bowl. Remove any shells from crab meat and gently fold into mixture.

Place 2 fillets, skin side down, in a lightly greased baking pan.  Spoon crab mixture on each fillet and cover with remaining 2 fillets (again, skin side down).  Brush the tops with melted butter and sprinkle generously with Old Bay spice.

Bake, uncovered, for 30 minutes (or until fish is flaky and center is hot). Squeeze fresh lemon juice over entire dish.  Makes 4 large servings.