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 or (252) 995-4788.

Additional recipes from 25 Secrets Revealed: A Culinary Tour that appeared originally with this one:
Macaroni Salad
Spiced-Up Shrimp

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