Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 12 2017
Bacon & Crab Stuffed Walleye
4 Bacon strips, halved
1/4 cup chopped onion
2 celery ribs, finely chopped
1 can (6 ounces) crab meat, drained, flaked and cartilage removed or 1 cup imitation crab meat, flaked
1/4 cup butter, cubed
4 cups crushed seasoned stuffing
1-1/2 cups boiling water
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 walleye fillets (about 8 ounces each)
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels; drain.
In the same skillet, saute the onion, celery and crab in butter until vegetables are tender. Transfer to a large bowl; add the stuffing, water, salt, pepper and cayenne; toss to moisten.
Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon stuffing mixture over fillets; top each with two pieces of bacon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork.
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