A Very Crabby Monday

Wow !!! It's been a long time since I've sat down and put a post together- quite honestly with our crazy schedules around here I haven't spent a lot of time in the kitchen, and neither has the Chef. So now that spring is in full swing, the herbs are growing like crazy in the garden and it won't be long til fresh veggies again grace our table, it's time to get back in the kitchen.

Normally on a night the Chef is working I don't cook a "real" dinner for just me. But today I thought it would be fun to throw a little something together and see how it turns out. Taking a quick inventory of the freezer I found tilapia filets, some flaked crab meat, some green beans from the garden......rummaging through the cupboard yields some breadcrumbs  and fresh garlic, and a quick trip out to the deck results in a handful of freshly minced chives. I'm all set !!

Crab Stuffed Tilapia

3 tilapia filets
about 1/4 cup flaked crab meat (do yourself a favor and use the real deal, that fake stuff just won't do)
about 1/2 cup dry bread crumbs
1 clove garlic, finely minced
1/4 tsp or so shredded lemon peel
salt, freshly ground black pepper
pinch of thyme
big pinch of chives
3 tb butter
1/2 tsp chicken base or stock concentrate

Rinse the fish and set aside.

In small bowl toss the crab, bread crumbs, seasonings and set aside.

In small skillet melt the butter and briefly saute the garlic until softened but not brown. Add about 2 tb water and chicken base, stir til dissolved. Mix into crab mixture.

In a small plate place a fish filet. Divide stuffing into 3 equal portions and place one part on fish. Fold the filet over and secure with toothpicks. Repeat with remaining fish.

Place in buttered baking dish, top with a small pat butter and sprinkle with lemon pepper, lemon herb seasoning, whatever you like. Bake at 350 degrees for 30 minutes or until fish flakes easily.

I served the fish with garlicky green beans- I cooked a small amount of frozen green beans in a little water til almost done, added a couple tbs butter and a minced garlic clove and continued cooking til just barely tender and still a little crispy.

And that is my big kitchen experiment for the day. Tomorrow is the Chef's day off so he will be hard at work in the kitchen and I will come home to an amazing meal.......ahhhh what a life !!