Thursday, October 8, 2020

Dd's Blackened Crab-Stuffed Ahi

crab stuffed ahi



2 TB butter

½ celery rib, finely chopped

½ small onion, finely chopped

TB Italian parsley, chopped

1 cremini mushroom, minced

1 (4.5 oz) can crabmeat, drained & flaked

2 TB breadcrumbs

1 tsp. lemon juice

2 TB mayonnaise

1 # ahi filet, cut in 1/2

Blackened seasoning, to taste


3 TB olive oil

1/4 tsp. lemon zest

2 TB fresh lemon juice

2 TB feta cheese, crumbled

½ TB agave nectar or honey

1 tsp. Italian parsley, chopped

salt, freshly cracked black pepper 


In a skillet over medium heat; sauté vegetables in butter until tender. Remove from heat; cool. Stir in crabmeat, bread crumbs, lemon juice and mayonnaise.

Slice pocket in center of ahi filets; not cutting all the way through. Divide stuffing mixture between filets. Season generously with blackened seasoning. 

In dry skillet, brown on both sides 1-2 minutes until barely cooked through. 

*Sauce: In a processor, combine all ingredients until smooth. For service top ahi with sauce. Serves 2.


K and S said...

ooh yum!

Honolulu Aunty said...

Oh! TOO ono!

Susan said...

Can’t beat crab and fish together!

Chet Colson said...

You know what go good with the Blackened Crab Stuffed Ahi as a sauce? That Beurre Blanc sauce that was featured a few weeks ago.

jalna said...

Kat, 🤤

Aunty, Monarch Seafood makes a good crab-stuffed ahi too.

Susan, yes!

Chet, uuuuuuu.