INGREDIENTS
2 slices day-old white bread, cubed
1/2 cup mayonnaise
2 tablespoons fresh parsley, finely chopped
2 tablespoons unsalted butter, softened
2 teaspoons fresh lemon juice
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried mustard
1/8 teaspoon ground black pepper
2 dashes hot pepper sauce, such as Tabasco
1 pound fresh lump crabmeat
4 (6 ounce) rockfish fillets
DIRECTIONS
Preheat the oven to 400 degrees F. Lightly grease an 8x8 baking dish.
Combine bread cubes, mayonnaise, parsley, butter, lemon juice, seafood seasoning, mustard, black pepper, and hot pepper sauce together in a mixing bowl. Gently stir in crabmeat until combined, being careful not to break crab chunks.
Place fish fillets on a clean surface; spoon 1/4 crab mixture onto one side of each fillet. Starting on the side with the crab mixture, roll up each fillet around crab filling. Place rolled fillets into the prepared dish, open sides down.
Bake in the preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
