This stuffed underer is light and fresh and light with crabs, corn, pumpkin and basil. Perfect for a simple summer dinner. Even if you are not a big fish, this can beat you!
Stuffed Underer
I liked how this stuffed underer revealed, and it was light, fresh and full of summer flavor. Sweet corn, pumpkin and basil are butter and minimal bread crumbs, adding brightness to all water while keeping them light and healthy. It is simple enough during the week, but it is special enough to serve the guests. Please try it because all of our families liked it!
The reason for this collected Underer recipe works
I was inspired by the grilled corn and crab cakes and used the mixture using Underner. Then, we added fresh summer agricultural products such as pumpkin and basil to turn into delicious seasonal dishes.
For more under recipes, do not miss my flounder piccata and floatinger milanese.
Test note
During this fish recipe, I wanted to be a crab cake recipe, like the staff of the crabs that didn’t contain the breadbreaks that were often found in the restaurant. I had so many fillings, so I tied an extra spoon on the underer with a spoon and liked how it appeared.
The necessary ingredients
Here is the material of the underer recipe that this protrudes. See the recipe card below for accurate measurements.
- Chunk crab meat: I buy fresh crabs that are already cooked and cleaned at neighboring seafood shops. If you can’t access the meat, use the canned crab.
- zucchini: I crushed the middle pumpkin. Then wrap it in a plate towel or paper towel and squeeze out the extra liquid.
- corner: The most messy way to remove the kernel is to open. Slice the kernel with a large shallow bowl and sharp knife. In this way You won’t fly to the entire counter!
- Fresh herbs: Basil and spices
- Lemon: Add passion to crab staff and use white juice. Wine butter sauce. Then provide the fish with the remaining lemon wedges.
- egg The crab filling is tied together.
- Bread crumbs: Use crumbs without regular or gluten.
- white wine: Use dry white wines such as Pinot grigio or chardonnay. It is enough to drink. If you don’t want to open the whole bottle Single serving bottle or can.
- butter: When cooking, it melts and tastes rich and delicious.
- flounder One of my favorite white fish options. It is lightly versatile Sweet taste and delicate and peeled texture.
How to make crabs to fill crabs
If the crab is recently purchased and fresh, you can fill up to 24 hours before baking. See the recipe card below for a printable direction.
- Eat crabs: Mix crab meat, pumpkin, corn, herbs, lemon flavor, salt, eggs and bread crumbs.
- Baking dish preparation: Put the lemon juice, wine and butter on the bottom of the baking dish about 8 x 8 inches.
- Flounder: Sprinkle salt on the top of the fillet and flip it to the inside of the fillet. Put 1/4 cup of crab filling on the floor of each filler and roll it.
- Ready to bend: Rolling fish sculptures on baking dishes, seams. Put each of the other crabs.
- baking For 20 minutes at 375 ° F. Then increase the oven temperature to 425 ° F and cook for 5 minutes until the crab is crispy.
Fish tip
- Fish replacement: Use fresh and local and seasons. White fish fillet like Fluke, Cod, Halibut or Sole is effective.
- Keep fresh: If you can use fresh fish, buy the day before or cooking.
- If you can’t use Fresh, buy Frozen. Often the fish in the supermarket case were frozen before. Therefore, if you can’t use fresh (in a local seafood shop), you can select frozen instead of frozen before, control the freshness and froze until you need it.
- How to thaw frozen fish: Except for frozen fish from the refrigerator overnight. The frozen fillet is packed individually in the ice bathtub for about 30 minutes or in a package in a sealed zipper lock bag.
strain
- vegetable: Change the pumpkin with a yellow squash and use the frozen corn if you have a short time.
- Bread crumbs: Use a reduced Ritz Cracker, which is richer and richer for butter.
- Do you prefer not cooking with wine? Replace with vegetable broth.
- Free dairy products: Use butter without olive oil or dairy products.
Product: 4 Serving
Serving size: 1 Fillet ½ cup crab staff
- 1 cup Lumpy meat
- 1 cup Pumpkin,,, Pressure in 1 medium
- 1 cup Corn kernel,,, In a large ear
- ¼ cup basil,,, Chopped
- 2 spoon Spice,,, Chopped
- 2 lemon,,, divided
- 1 Teaspoon Cosher salt
- 1 Large egg
- ¼ cup crumb,,, Or crumbs without gluten
- ¼ cup Dry white wine
- 1 spoon butter,,, Cut into small pieces
- 4 Under Fish Fillet,,, Or accidental or white fish fillet, 3 ~ 4 ounces, respectively
Preheat the oven to 375 ° F
Combine 1/2 teaspoon of crab meat, pumpkin, corn, basil, spice, lemon 1 lemon, salt, eggs and bread crumbs in the middle bowl. reserve.
Baking dishes: Add lemon, wine and butter 1 juice. Keep it separately. Cut the rest of the lemon into a wedge.
Place the fillet on the cutting board and sprinkle the remaining ½ teaspoon salt. Flip the inside of the fillet to face upwards.
Spoon ¼ cup crab on the floor of each fillet and roll.
Place the stuffed fillet in the baking dish seams. The rest of the filling is the top of each roll packed like a cake.
Baking, 20 minutes. Increase the temperature to 425 ° F and cook for an additional 5 minutes until the crab is crispy. Provide with Lemon Wedges.
Last stage:
Leave a rating and opinion that tells you how to like this recipe! This helps our business to thrive and continue to provide free high quality recipes.
clothing material: 1 Fillet ½ cup crab staff,,, Calories: 236 Kcal,,, carbohydrate : 22 G,,, protein: 23 G,,, province: 7 G,,, Saturated fat: 2.5 G,,, Cholesterol: 137.5 Mg,,, sodium: 588 Mg,,, fiber: 4.5 G,,, sugar: 4.5 G
save
- cold storage The remaining fish for up to three days.
- Re -heating method: It can be re -heated at 350 ° F in the microwave or oven until it is warm.
You will like more fish recipes
To see more dinner ideas, check the seafood recipe collection. Five delicious fish cooking To inspire the next meal!