CRAB STUFFED WHITEFISH


  •  1 Tbsp olive oil
  • ½ cup onion chopped
  • 2 cloves garlic minced
  • 1 cup crabmeat, chopped
  • 2 Tbsp cream cheese
  • ½ to 1 tsp Old Bay Seasoning
  • Salt and pepper to taste
  • 2 Tbsp garlic chives, chopped
  • 2 lbs white fish filets
  • Old Bay Seasoning
Lemon Butter Sauce

  • 2 Tbsp butter
  • Juice of 1 lemon


Set the EGG for direct cooking without the convEGGtor at 350°F.
In a Stir Fry & Paella Pan, add the olive oil and heat. Add onions and cook until they begin to caramelize then add garlic. Add crabmeat, cream cheese, Old Bay Seasoning, salt and pepper and chives. Stir well; remove from heat and allow to cool.
Spread the crabmeat mixture onto the fish filets. Roll up each fish fillet  and place seam side down on a perforated cooking grid.
In a cast iron sauce pan, melt butter and add the lemon juice, Old Bay Seasoning and salt and pepper. Brush over fish.