Spanish Dancers
- 1 pound lump crabmeat, drained well with no shell
- ¼ cup sweet onion, finely chopped
- ¼ cup roasted sweet yellow bell pepper, finely chopped
- ¼ cup celery, chopped
- ¼ cup pecans or macadamia nuts, chopped
- ¼ cup mayonnaise
- ½ cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup cooked sausage (optional)
- 1 egg
- 1 tablespoon flat-leaf parsley, chopped
- Splash of white wine (about 2 tablespoons)
- Salt and pepper to taste
- 6-8 fish fillets, skinned and boned about 7-8 inches long, but not too thick
- 1 extra-large red bell pepper, sliced into 6 rings, ¼-inch thick
- 1 extra-large yellow bell pepper, sliced into 6 rings, ¼-inch thick
- 1 extra-large green bell pepper, sliced into 6 rings, ¼-inch thick
Combine the crabmeat with the next 12 ingredients in a large bowl. Carefully roll the fish fillets so the tail just overlaps the other end and forms a hollow ring. Secure the two ends with a toothpick. Place them evenly on an oiled, nonstick cookie sheet. Fill the centers with the crab stuffing, and slowly slide the 3 colored pepper rings over each roll to hold them together. Pull out the toothpicks once the rings are in place. Wipe a little mayonnaise or olive oil around the outside and top of each roll-up to keep them moist. Sprinkle with breadcrumbs. Bake for 10 to 12 minutes at 350˚; then quickly broil to brown the tops.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
Additional recipes from 25 Secrets Revealed: A Culinary Tour that appeared originally with this one:
Macaroni Salad
Spiced-Up Shrimp