Crab-Stuffed Chicken


Crab-Stuffed Chicken or Fish — this recipe comes from my good friend Cathy, a true Massachusetts Yankee from the fishing town of New Bedford. I’ve made it for years and every guest raves about it.


1-2 cans (depending on how rich you feel when you’re shopping) crab meat

1 cup dry bread crumbs

couple dashes of Old Bay seasoning

couple dashes of hot pepper sauce (really essential, and Tabasco is best, but vary to your taste)

1 snipped stalk of a green onion

1 heaping tbsp. mayonnaise

4 chicken breasts, pounded thin, or slit in the middle to spoon in stuffing


4 fillets of haddock, cod, flounder, or other firm white fish

Drain crab, and mix with bread crumbs, seasoning, onion, mayonnaise, and pepper sauce. If using chicken, place 1/4 stuffing in each breast, secure with toothpicks. If using fish, wrap the long fillets around 1/4 of the stuffing spiral fashion (this is easiest), and secure with toothpicks.

Squirt lemon juice on top of fish or chicken, and bake in a covered dish in a 350 degree oven for about 25 minutes, or until done. Great with hollandaise sauce, or with melted butter and lemon juice as a garnish.


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