Hy-Vee Simply Seafood: Crab Stuffed Roll-ups with Asparagus Par - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Crab Stuffed Roll-ups with Asparagus Parmesan and Quinoa

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Crab Stuffed Roll-ups with Asparagus Parmesan and Quinoa

3 1/2T Butter
2t Minced Yellow Onion
1/2C Minced Crabmeat
1T Parsley Flakes
1/8t Garlic Powder, or to Taste
Sea Salt and Pepper to Taste
8 Buttery Round Crackers, Crushed
4 6 oz. Filets of Sole
2t Lemon Juice
2T Grated Parmesan Cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 pan with cooking spray. Melt butter in frying pan over medium heat. Add onion and sauté for 1 minute. Stir in crabmeat, parsley, garlic powder, salt and pepper, and cook 1 minute more. Remove from heat and stir in crushed crackers.  Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Any extra "stuffing" can be placed on top of filets. Cover pan tightly with foil. Bake in preheated oven for 10 minutes, remove foil and place back in oven for 10 minutes. Fish is done when flaky or internal temp is 165 degrees. Remove toothpicks before serving.



1T Butter
3T Olive Oil
1lb. Fresh Asparagus Spears, Trimmed
3/4C Grated Parmesan Cheese
Salt and Pepper to Taste

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears and cook, stirring occasionally, for about 10 minutes or to desired firmness. Add sea salt and pepper to taste. Remove from pan and sprinkle with Parmesan cheese.



Black Bean Quinoa

Prepare according to package.


Baking Stone option - Marble Rye






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