Crab-Stuffed Ling Cod with Sun-dried Tomato Butter

Crab-Stuffed Ling Cod with Sun-dried Tomato Butter
Crab-Stuffed Ling Cod with Sun-dried Tomato Butter

Delicate Alaskan lingcod is stuffed with a succulent mixture of Dungeness crab meat, spinach and ricotta. Top it with a wonderful creamy sun-dried tomato and basil compound butter that keeps in your refrigerator for up to three days (this com-pound butter is also great with chicken, pasta, bread and veggies). Our chef suggests you serve this over rice, perhaps wild rice pilaf. This rich succulent dish pairs won-derfully with Chardonnay.

Crab-Stuffed Ling Cod with Sun-dried Tomato Butter

Serves 3-4


4 each 5-ounce fillets lingcod
1/2 cup crab stuffing (recipe follows)
salt and pepper to taste
1/2 cup white wine
1/4 cup sun-dried tomato butter (recipe follows)
4 each basil leaves

  1. Preheat oven to 375 degrees F.
  2. Dry off lingcod fillets with paper towels and slice a slit in the top of each fillet piercing it halfway down.
  3. Stuff the crab mixture into the opening.
  4. Season with salt and pepper.
  5. Pour wine into oven-safe pan and place stuffed cod into pan. Place pan in preheated oven and roast for 12 minutes.
  6. Pull from oven and place on serving dish and finish with sun-dried tomato.
  7. butter and garnish with basil leaves.

Crab Stuffing

Makes 1/2 cup

Ingredients for Crab Stuffing

1/4 sweet onion, minced
1/2 tablespoon olive oil
1 clove garlic, minced
1 cup baby spinach, cleaned
1/4 lemon zest and juice
salt to taste
2 tablespoons ricotta cheese
1 tablespoon Parmesan cheese, ground
1 egg
2 tablespoons breadcrumbs
1/4 cup Dungeness crab meat

Directions for Crab Stuffing
  1. Heat a large fry pan to medium heat.
  2. Add olive oil and onion and cook for 2 minutes.
  3. Add garlic and cook for an additional 1 minute.
  4. Add spinach and cook until soft and pull from heat to let cool to room temperature.
  5. Add lemon juice and lemon zest.
  6. Fold in ricotta cheese, Parmesan cheese, egg, panko and Dungeness crab-meat.
Sun-dried Tomato Butter

Makes 1/4 cup


1 stick butter, unsalted
1 tablespoon sun-dried tomatoes, hydrated and minced fine
1 clove garlic, minced
3 leaves basil, chopped fine
1 teaspoon Parmesan cheese, ground
pinch kosher salt

  1. Soften butter to room temperature, then mix with remaining ingredients using a mixer or blender.
  2. Keep at room temperature until serving. (Refrigerate up to 3 days.)
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