This Creamed Spinach and Crab Stuffed Redfish is so freaking good!
Growing up in Katy, Texas, there used to be a Boston Market off Fry Road. My family went to it often because, besides the food being the bomb diggity, it was in front of the closest Target and on the way to the closest Sam’s and Home Depot. My love for their rotisserie chicken, squash casserole, and creamed spinach runs deep. When it went out of business and a lovely golden arched Mickey D’s went in, I was heartbroken. The closest one was in the heart of downtown Houston, and if any of my followers know the trek from Katy to downtown Houston, it is not a fun one… especially in rush hour traffic. This meant that my chunky prepubescent teen self was denied her love of Boston Market.
*Fast forward to college Sophie who learned that being in the kitchen was a major stress reliever for her* I was craving Boston Market and there were none even remotely close to Auburn. This led me down a rabbit hole of trying to find copycat recipes worth making. Low and behold I found the holy grail of Boston Market creamed spinach recipes. This recipe is *chef’s kiss* so dang good.
I have been looking for ways to incorporate this creamed spinach into my own wild game recipes. Wanting fish this past weekend, like I always do, it was destined to happen. The creamed spinach had to be made. But what could I do to spice it up you ask? Crab. Have you ever been to a seafood restaurant and ordered a spinach and artichoke dip with crab in it? This is exactly like that but better.
I folded crab into the Boston Market creamed spinach recipe and stuffed seasoned red fish with it. It was absolutely incredible. Just thinking about it is making me drool. I hope y’all enjoy this dish as much as my family did!
Creamed Spinach and Crab Stuffed Redfish
- 2 redfish fillets skinless, cut in half vertically*
- creamed spinach
- 1/2 lb crab meat cooked; whatever crab is your favorite
- salt and pepper to taste
- 1/2 C panko
- 4 T Cajun seasoning
- grated parmesan to sprinkle tops of fish with
- toothpicks to hold your fish closed while cooking
- Preheat oven to 350°F.
- Line a cookie sheet with aluminum foil and grease it (I used Pam).
- Fold crab meat into your creamed spinach.
- Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
- Season all sides of your fish with salt and pepper to taste. (Pro tip: a pinch of Cajun seasoning in addition to the salt and pepper is delicious for an added kick)
- Stuff each of the fillets with a large helping of the crab creamed spinach mixture. If they are overflowing, that is okay. Use toothpicks to hold them shut. If there is extra creamed spinach serve it with the fish for an added side. It is freaking delicious.
- In a separate small dish combine the panko and cajun seasoning.
- Generously sprinkle the tops of the toothpick secured fish with the panko seasoning mixture.
- Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
- Cook for ~20 min or until done.
- Switch the heat to hi broil and carefully watch for ~2 min or until the panko becomes a golden brown.
Best view i have ever seen !