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Crabmeat Stuffed Grouper with Dijon Wine Sauce Recipe

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This recipe for Crabmeat Stuffed Grouper with Dijon Wine Sauce is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb crabmeat
6 tbsp butter
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup finely chopped green pepper
1 tsp minced garlic
2 cups soft bread cubes
3 eggs, beaten
1 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper

10 (4-5oz) grouper filets with a small slit in the middle

Dijon Wine Sauce:

2 tbsp butter
2 tbsp flour
1/4 cup white wine
2 tbsp whole grained mustard
3 cups heavy cream
Directions:
Directions:
Stuffing: Remove any shell or cartilage from crabmeat. Saute onion, celery, green pepper and garlic in butter, until tender. Remove from heat. In a medium bowl, combine bread cubes, eggs, parsley, salt and pepper. Stir in cooked vegetables and crabmeat. Mix thoroughly.

Place 1/2 cup of stuffing, evenly spaced out, on sheet pan, for every piece of grouper. Gently place grouper filet on top of stuffing. You should be able to see a little bit of stuffing through the slit in the filet. Once the grouper is prepped, sprinkle stuffed fish filets with white wine, lemon juice, paprika and drizzle with melted butter. Bake @ 400º until fish flakes easily when tested with fork and stuffing is hot. Approx 30 minutes

Dijon Wine Sauce: Make roux with butter and flour, add wine, cook for a minute, then add heavy cream, cook until thickened, add grained mustard to finish. Serve with stuffed grouper
Personal Notes:
Personal Notes:
I made this for Susan's and David's wedding. I made it extra special by adding shrimp and scallops to the stuffing. It was a meal to remember!!

 

 

 

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