Baked RockFish Stuffed with CrabMeat

Stuffing:

1/2 stick butter

1/4 cup flour

3 green onions, chopped

3 cups shrimp stock

1 lb. lump crabmeat

1 Tbs. Worcestershire sauce

1/4 tsp. salt

Pinch cayenne

4 large whole Rockfish

1 Tbs. salt-free Creole seasoning

1 tsp. salt

1 cup flour

2 eggs

1 cup milk

1/2 cup clarified butter

1 lemon, sliced

Chopped fresh parsley

1. Make the stuffing first. Melt the butter and stir in the flour to make a blond roux. Stir in the green onions and cook until limp. Whisk in the shrimp stock and Worcestershire and bring to a boil, then add the crabmeat, salt, and cayenne. Gently toss the crabmeat in the sauce to avoid breaking the lumps.
2. Wash the rockfish and pat dry. Mix the Creole seasoning and salt into the flour and coat the outside of the rockfish with it. Mix the eggs and milk together in a wide bowl and pass the fish through it, then dredge in the seasoned flour again.
3. Heat the clarified butter in a skillet and sauté the fish, one at a time, about four minutes on each side, turning once. Remove and keep warm.
4. Cut a slit from head to tail across the top of the rockfish. Divide stuffing among the fish, spooning inside the slit and piling it on top. Place the rockfish on a baking pan and put into a preheated 400-degree oven for six minutes.
5. Place the rockfish on hot plates. Garnish with lemon slices and fresh chopped parsley.

Serves four to eight.