People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.

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  • Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.

  • Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.

  • Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

Nutrition Facts

544 calories; 53.2 g protein; 8.6 g carbohydrates; 151.1 mg cholesterol; 791.7 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2010
Delicious! I wasn't really able to roll the rockfish so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay lemon juice and tabasco at the end for additional flavor. Read More
(25)

Most helpful critical review

Rating: 3 stars
02/20/2019
I used jumbo lump meat being from Maryland. I couldn t find rockfish. So I bought cod. It was just ok. My husband have no comment so I won t make again. Read More
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/17/2010
Delicious! I wasn't really able to roll the rockfish so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay lemon juice and tabasco at the end for additional flavor. Read More
(25)
Rating: 5 stars
06/15/2016
I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it. UPDATE: 6 YEARS LATER..... I happened to find crab meat and rockfish on sale in the same week and remembered this recipe. (We live in CO so it's a big deal). This time I did not use but about 3/4 of the crab meat. I seasoned the fish with Old Bay before rolling. Then I just buttered salted and peppered the tops before baking. The fish was done before the filling was really hot. Make sure you leave your filling out at room temp for a little while so it is not stone cold. To give the tops some color I broiled it for a few minutes. Then the Piece de Resistance was the "Wine Sauce for Seafood" recipe that I poured on top of each piece as served. Wonderful! Read More
(18)
Rating: 4 stars
01/06/2008
I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again. Read More
(15)
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Rating: 5 stars
09/07/2010
AMAZING! Seriously I have never made fish before but my husband caught Rockfish a week ago when he went deep sea fishing. This recipe was easy fun and delicious!!!! Read More
(7)
Rating: 4 stars
03/05/2009
This was really rich. I think if I made this again I would only use 1/2 pound of fresh lump crabmeat. Two of my family members enjoyed it and two said they would not want to have it again. Read More
(5)
Rating: 4 stars
03/03/2009
Very good!!! Added chives on top for extra flavor. Read More
(5)
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Rating: 4 stars
02/27/2013
This was a wonderful dish. My Dad has had radiation for prostate cancer and can't have hot/spicy stuff so I left out the hot sauce. But it was delicious and flavorful all the same. I was afraid that the fish would look pretty (as another reviewer said) "sickly" without a coating so I brushed the outside with butter and sprinkled with paprika. This was a lovely filling that didn't take away from the fish at all. Nice balance. Some kind of sauce probably wouldn't be bad but wasn't necessary either. The fish was moist and the dish was very satisfying. I paired it with smashed red potatoes and green beans. I will make this again. Thanks to Chesapeake Baybe for the recipe and to Paula who encouraged me to try a dish with no photo (now submitted!):) I will definitely make this again. Read More
(5)
Rating: 5 stars
01/05/2012
made these for my friend Kara and me we loved it Read More
(3)
Rating: 4 stars
10/19/2013
I made this exactly as stated except I ended up just topping the fish because mine wouldn't roll either as another reviewer stated. The recipe is really good. I found out I don't care for rockfish. I saved the recipe because the crab filling will be great in other fish. I agree that it is rich and using a little less would help. The flavor is very tasty though - stuffing definitely gets 5 stars. Next time I think I will add a couple splashes more hot sauce. If you like medium spice you won't notice anything with 2 dashes. Enjoy! Read More
(1)
Rating: 3 stars
02/20/2019
I used jumbo lump meat being from Maryland. I couldn t find rockfish. So I bought cod. It was just ok. My husband have no comment so I won t make again. Read More