Crab Stuffed Nairagi

Ingredients

• 4 × 8 oz. nairagi fillets, 1/2 – inch thick
• 1 c. lump crabmeat
• 1 large egg, beaten
• ½ c. green onions, chopped
• 1½ Tbsp. Dijon mustard
• 3 Tbsp. breadcrumbs
• 3 Tbsp. fresh parsley, chopped
• 4 Tbsp. butter, unsalted, melted, divided
• 1½ Tbsp. shallots, chopped
• ½ c. dry white wine Salt and pepper to taste

Directions

1. Cut each nairagi fillet in half, lengthwise so that you end up with 8 fillets
2. Preheat oven to 400 degrees. In a large bowl, mix together the crab, egg, green onions, mustard, breadcrumbs, parsley, and salt and pepper. Use half the butter to coat the bottom of a large oven-safe pan.
3. Sprinkle with chopped shallots
4. Prep the nairagi fillets by seasoning with salt and pepper
5. Place 4 of the halved fillets on a cutting board
6. Smooth the crab mixture over the fillets
7. Then place the remaining 4 fillets on top of the crab mixture and press down lightly. Place the stuffed fillets in the pan
8. Brush the remaining melted butter over the fillets, then pour the wine over the fillets.
9. Place in oven and bake for 8 minutes.

Serves: 4