photograph by Matt Hulsman

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.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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