Crappie En Papillote With Crab Meat Stuffing Recipe

Prep:

Cook:

Serves: 5

Cooking fish in parchment packets keeps it tender, flavorful and succulent.

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By author of Timber 2 Table Wild Game Recipes

Don’t let en papillote turn you off from this recipe. It simply translates to “in a bag." We are using folded parchment paper in place of a bag. Cooking fish with this method prevents it from drying out and allows the additions of whatever toppings you might like. Besides being a delicious and healthy way to prepare fish, cooking en papillote is an elegant way to serve your dinner guests.

Serve the parchment packets sealed and let each guest open their own at the table.

For this recipe, we top the crappie fillets with a simple crab meat stuffing mixture and a pat of butter. If you live on the coast, go catch a few blue crabs and use the freshly picked meat from them. If you aren’t lucky enough to live near a good crab-trapping spot, simply pick up a tub of crab meat at your local seafood shop or grocery.

We used crappie for this batch, but you can substitute bluegill, bass or just about any flaky white fish. You can find parchment paper near the aluminum foil at your local grocery either by the sheet or by the roll.

The most important part of the prep when cooking anything en papillote is to fold the parchment in tiny, very-tight creases to form a tight seal.

Fold the pleats tightly for a complete seal.

Ingredients

2 pounds crappie fillets

5 sheets of parchment paper around 15 x 24 inches 

5 tablespoons butter divided 

Everglades all-purpose seasoning blend

 

Crab meat Stuffing

1 large green onion
white and green part minced and chopped

2 tablespoons roasted red peppers
diced

8 ounces crab meat picked free of any shell bits

2 tablespoons finely grated parmesan cheese

1/2 cup fresh breadcrumbs

1 egg
beaten

1 teaspoon Slap Yo Mama Cajun Seasoning

1/3 cup mayonnaise

4 tablespoons finely minced fresh flat-leaf parsley

Paprika


Cooking Instructions

Start the recipe by blending the stuffing ingredients in a bowl. Set aside.

Blend the crab meat stuffing ingredients in a large bowl.

Fold the parchment in half so that you have a roughly 12- x 15-inch double-layer rectangle. Now channel your inner preschooler and use a sharp pair of scissors to cut half a heart shape in the parchment, going all the way to the edges for the sides. Unfold the parchment heart you just made.

Channel your inner pre-schooler to cut the parchment paper into giant hearts to make folding easy.

Lay 2 to 3 crappie fillets (depending on fillet size, you want one serving per packet) onto the widest part of the parchment heart, just to one side or the other of the center crease. Season the fish lightly with Everglades Seasoning.

Season the fish with Everglades brand seasoning.

Spoon a mounded tablespoon or two of the stuffing onto the fillets. Top with a pat of butter. Fold the opposite half of the parchment over to cover the fish.

Top the fish with crab meat stuffing and a pat of butter.

To seal, start by folding a small crease at the bottom of the heart. Starting at the upper point of the first fold, make another fold, continue all the way around the edge of the parchment until the packet is completely sealed. The smaller the pleats, the tighter the seal.

Place the parchment packets on a baking sheet and transfer to a preheated 400-degree oven. Bake for 15 minutes.

Fold the parchment over the fish and, starting from the bottom of the heart, fold and crimp the packet tightly.

Serve the packets still folded and allow your dinner guests to open their own packet at the table.

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