Baked Stuffed Crappie - recipe - NC Angler Fishing Recipes

Recipe: Baked Stuffed Crappie - recipe

  1. Category
    Baked and Casserole

    Baked Stuffed Crappie - recipe

    Found this on It came out great.

    Original Recipe:

    My changes in italics below:

    Suggested as 2 servings.
    - I used 6 medium crappie filets and made about 2/3 of the recipe. I would use more meat next time.

    1) In a 9" baking dish, place a layer of thinly sliced onions (preferably 10/15 onions)
    - I don't know about "10/15". I sliced about 1/3 of a large sweet onion to get a single layer of onion on the bottom
    - I added thin sliced celery to the onion layer - didn't have the cream of celery soup below. I recommend - it gave good flavor.

    2) Place in microwave on high for 3 minutes

    3) Thoroughly rinse and pat dry the filets

    4) Layer them over the onions

    5) Empty a can of cream of celery soup, 1/2 can of milk and 1/2 package of seasoning that accompanied the dressing into a blender
    - I used cream of mushroom.
    - My dressing was Pepperidge Farms pre-mixed, so I added a seasoning packet from some ramen noodles for some chicken flavoring and a little extra spice

    6) Blend thoroughly

    7) Combine the liquid with half of package of stovetop dressing (chicken flavored) in a separate container

    8) Spread this mixture over the layered fish

    9) Place in a 350-degree oven for 15 min. covered, and then 10 min. uncovered
    - I did about 2/3 batch by eyeball and mine was runny, so I crumbled a layer of ritz crackers on top, poked it to mix them into the soup mixture just a bit, and added some pads of butter to help them brown

    10) Fish is cooked when it flakes with a fork
    - I cooked it a little longer to get it to dry out a bit.
    Tags: crappie, baked

Replies to Recipe: Baked Stuffed Crappie - recipe
  1. Join Date
    Aug 2006

    Default Re: Baked Stuffed Crappie - recipe

    when I do it again, I think I'll add some cut up shrimp in with the crappie for a little more texture, and some Old Bay for some kick. It'll come out more like a Chesapeake Bay bake, which will be nice.

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