I made this dish at lunchtime, and held it in the fridge until I baked it for dinner. Worked out beautifully, and I had all the prep-mess cleaned up ahead of time!
Serves 2 with some leftovers - double the ingredients and use a larger dish for 4-6.
Crab-filled Fish Casserole
1 small onion, minced finely
1 6oz can crabmeat
1 tablespoons minced fresh parsley (or 1t. dried)
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
12 buttery round crackers, crushed
1/4 C fresh parmesan
10 buttery round crackers, crushed
2T butter, melted
2T fresh grated parm
1t dried parsley
1/4 t. each salt, pepper, garlic powder
5 or 6 (3-4 ounce) fillets sole (or other white fish, haddock, tilapia, etc)
1 tablespoon lemon juice
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat a small casserole (8"across) with spray oil.
- Melt butter in frying pan over medium heat. Add onion and saute until tender - about 4-5 min. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
- Place 1/2 of the fish fillets on the bottom of the casserole, cover with crab filling,sprinkle with 1/4C parmesan, and top with remaining fish. Sprinkle fish with lemon juice. Cover with lid or foil (tightly) and bake for 20 minutes until fish is nearly done.
- Mix topping ingredients together and spread over fish. Bake uncovered 10-15 minutes or until topping is browned, and fish is completely done.