Rating: 4.41 stars
83 Ratings
  • 5 star values: 48
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

My husband is a 'lover' of crab meat. Since crab can be costly and he also 'loves' fish I arranged this 'sweetheart' of a dish. The intermingling of fish and crab with the flavor of mushrooms and onion baked in wine accompanied by the creamy taste of cheese sets the table for romance. Set your table with candles and flowers and enjoy!

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.

    Advertisement
  • Cut fish into 8 pieces, and arrange in a shallow 9x13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground white pepper.

  • Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.

  • Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion and red bell pepper until tender; remove from heat and set aside.

  • Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.

  • Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.

  • Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 1 1/2 teaspoons cheese in each dish.

  • Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

Nutrition Facts

218 calories; protein 20.2g; carbohydrates 6.3g; fat 10.8g; cholesterol 62.4mg; sodium 281.6mg. Full Nutrition
Advertisement

Reviews (83)

Most helpful positive review

Rating: 5 stars
11/09/2012
Made this recipe several times. I generally use a baking pan instead of ramekins and I'll add shrimp or other shellfish to it also. It's always a winner! Read More
(23)

Most helpful critical review

Rating: 3 stars
01/28/2011
I felt that this recipe was just ok.. My boyfriend and I love cooking together so we thought we'd try this recipe out because we love seafood and the name of the recipe was cute. I think the fish at the bottom could have used a squeeze of lemon and a dash of salt.. It was bland. I wish the sauce was creamier so that it would seep down through the layers.. It did not. Maybe too much flour? I really wanted to like this more. My boyfriend agreed it was just ok also. Read More
(8)
83 Ratings
  • 5 star values: 48
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/09/2012
Made this recipe several times. I generally use a baking pan instead of ramekins and I'll add shrimp or other shellfish to it also. It's always a winner! Read More
(23)
Rating: 5 stars
10/25/2006
I made this for a dinner party of 10 using the prepare ahead suggestions that Amber posted in her review. Being able to make individual servings made it easy to serve and gave it a classy touch. I did add 1 lb medimum shrimp grated parmesan and used shallots instead of onion because they have a tamer flavor. Seasoned the sauce with 1/2 teaspoon Old Bay seasoning which does a fantastic job of enhancing the flavors of the seafood. Most everyone loved it though it is a bit expensive to make for a very large gathering. Read More
(18)
Rating: 5 stars
12/19/2005
I used this recipe for a dinner party and it was a huge hit. This is definitely not for everday consumption but is great when you need a "fancy" dinner. I did make a lot of extra sauce so it covered the fish in the ramikins and then completely covered them in crab and cheese. The ramikins are great for a dinner party because each person gets an individual serving a nice touch. I made this early in the day then put them in the fridge. Then before dinner put on the cheese and browned while everyone had cocktails. Very little work during the actual party. A couple people thought the overall taste was a little like lobster. I am going to try next with monkfish. Great recipe! Read More
(16)
Advertisement
Rating: 5 stars
02/12/2007
This was indeed very rich. I cut the recipe in half & cooked it in two large ramekins figuring since we weren't having an appetizer w/ it that we would want bigger portions. Not so. Smaller portions would have been perfect although next time I do think that I will serve a pureed vegetable soup as a first course. I used tilapia instead of halibut shallots instead of onions added a can of tiny shrimp (rinsed & drained) & used a jack/colby blend of cheese. Served it w/ pinot grigio (it's what I used w/ the tilapia too) Lemon Butter Snow Peas & a mixed greens salad w/ Lemon Chiffon Pudding for dessert. Thansk for the recipe Carolyn! Read More
(12)
Rating: 4 stars
05/17/2010
Thought this was a great starting point I made quite a few changes. I added bay scallops and tiger shrimp and garlic. I also use portabella mushrooms instead of button and I used the whole can of milk with just a tab more flour. I had to use imitation crab which was just what was available at the time:( I also subbed grouper instead of halibut. overall I think it was great I still feel like the first step is missing something maybe I will add garlic to wine to give the seafood just a little more flavor. I will be making this again thank you for the recipe! Read More
(9)
Rating: 3 stars
01/28/2011
I felt that this recipe was just ok.. My boyfriend and I love cooking together so we thought we'd try this recipe out because we love seafood and the name of the recipe was cute. I think the fish at the bottom could have used a squeeze of lemon and a dash of salt.. It was bland. I wish the sauce was creamier so that it would seep down through the layers.. It did not. Maybe too much flour? I really wanted to like this more. My boyfriend agreed it was just ok also. Read More
(8)
Advertisement
Rating: 4 stars
02/13/2004
This was excellent although alot of work. Only make this when you have the time for many steps. The fish market did not have halibut so I substituted scrod which was still wonderful. I also used one baking dish instead of individual dishes. The whole meal was delicious but very rich. I may use half the sauce next time to make a thinner layer over the fish to cut down on the richness of it. All in all a flavorful pleaser! Read More
(7)
Rating: 5 stars
11/09/2010
I added 1 clove of garlic w/the veggie mixture & used the whites of 4 green onions & using the greens when layering. Added the cheese(about 1/2c) right into the sauce & a little Old Bay. Even after that the sauce did taste like it was missing something. However once baked w/the fish(used flounder) & crab it was fantastic! I do think the green onions helped too! Excellent! I do feel that this is more of an accompaniment to main dish tho. Maybe a small steak? Idk it just didn't feel like a main dish to me. I served it w/crusty bread asparagus & a baked potato. The potato just didn't go. Read More
(7)
Rating: 5 stars
02/22/2003
Very Very yummy my 7 year old even loved it. Read More
(6)