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margarine celery onion drained crabmeat breadcrumbs egg green onion parsley ground red pepper fish lemon juice salt
Viewed: 23 - Published at: 5 years agoIngredients
- 2 tsp. margarine, divided
- 1/4 c. minced celery
- 1/4 c. minced onion
- 1 oz. drained crabmeat
- 3 Tbsp. dried breadcrumbs
- 1 egg white
- 1 Tbsp. minced green onion
- 1 Tbsp. minced parsley
- 1/8 tsp. ground red pepper, divided
- 2 fish fillets (1/4 lb. each)
- 2 tsp. lemon juice
- dash each salt, pepper, paprika
Method
- Heat oven to 350°.
- In skillet, melt 1 teaspoon margarine, add celery and onion and saute over medium heat stirring occasionally for 2 to 3 minutes.
- Add crabmeat, breadcrumbs, egg white, green onions, parsley and red pepper mixing until combined.
- Spoon half of crabmeat mixture onto center of each fillet and roll fish to enclose filling.
- Transfer rolls, seam side down, to 1-quart casserole.
- Set aside.
- In pan, melt remaining margarine, stir in lemon juice and dash of red pepper.
- Pour lemon mixture over rolls and sprinkle with dash of pepper and paprika.
- Bake about 15 minutes.
- Makes 2 servings, 250 calories each.
