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.