Ingredients

Scale

For the filling:

1 teaspoon olive oil
1/2 cup chopped onion
1/4 cup chopped celery
2 – 4 cloves of garlic, peeled & chopped
1 6-oz. can of white crab meat or 6 oz. lump crab meat
1 cup frozen spinach
1/2 cup cracker crumbs (use GF crackers if you want it gluten free)
1/2 teaspoon Old Bay Seasoning
1/4 cup light mayonnaise

For the fish:

4 – 8 fish fillets (depending on how big your fish fillets are or how many people you’re serving)
Red Robin Seasoning (recipe here)

Instructions

Preheat the oven to 350 F. Spray a small baking sheet with cooking spray.
Heat a nonstick frying pan over medium heat till warm. Swirl the olive oil around in the pan, then add the onion, celery and garlic. Saute until the onion is tender and translucent.
Meanwhile, drain the can of crab meat, reserving the juice. Add the spinach and just a splash of the crab juice to the pan and cook until the spinach is thawed and tender and the juices have cooked off. Remove from heat and stir in the crab meat, cracker crumbs, seasoning and mayonnaise.
To make the rolled fillets, sprinkle each fillet with seasoning, spread a 1/4 inch layer or so of the crabmeat mixture over it, then roll it up and set it on the pan. You can use a toothpick to secure it if you like; I found I didn’t really need them if I set the fish rolls right beside each other on the pan. Repeat until you’ve used up all the filling (or all the fish).
Bake at 350 for about 15 – 20 minutes or until the fish is flake tender. Brush the tops with a bit of olive oil if you like and garnish with fresh herbs and/or snipped chives. Serve with rice, quinoa or mashed potatoes and steamed veggies.

Notes

Use whole grain or gluten free crackers with sesame seeds to enhance the flavor of the filling.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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