By Phyllis Speer
4 Tablespoons Butter
1 Cup Onions, Chopped
1/3 Cup Green Onions, Chopped
1 Tablespoon Garlic, Minced
1 1/2 Lbs. Lump Crabmeat, Drained
1/4 Cup Green Pepper, Chopped
1 Egg, Slightly Beaten
1/3 Cup Parsley, Minced
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/4 Teaspoon Cayenne Pepper
8 Fish Fillets
2 1/2 Cups Saltine Crackers, Crushed
Paprika
Lemon Wedges
INGREDIENTS FOR LEMON BUTTER SAUCE:
1 Stick Butter, Melted
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Green Onions, Chopped
1 1/2 Teaspoons Tabasco Sauce
Mix sauce ingredients together and simmer until thickened.
Preheat oven to 350 degrees.
Saute' onions and garlic in butter until soft. Remove from heat.
Add crabmeat, green pepper, egg, parsley, cracker crumbs and seasonings.
Mix well and shape into oblong patties.
Generously spray skillet with vegetable spray.
Season to taste with salt, black pepper and cayenne.
Sear fillets in hot skillet.
Spray baking pan with vegetable spray.
Place half of the fillets in baking pan.
Place crab stuffing patty on fillets.
Top each fillet and stuffing with another fillet.
Pour 1/4 cup Lemon Butter Sauce over fillets.
Sprinkle with paprika.
Bake about 15 minutes until fish flakes easily.
Serve with remaining Lemon Butter Sauce.
Garnish with chopped parsley and lemon wedges.