My Mom (88yo retired restaurant owner)and myself(RN) learned to cook by osmosis from mom and chefs. This recipe is one that I have been working on for many years and feel that it is where it needs to be. Our family thinks its the best.
This recipe can function in many different ways...as a stuffing for whole fish of any kind...or even as a stuffing for fish filet...I have used it for sole turban...which is simply a ball of crab cake with flounder filet wrapped around it.
Deglaze the pan with 1/2C sherry after sauteing veg. onion, celery, peppers. Increase mayo by 2 tbs and make cheese sauce with you fav cheese...basic sauce is equal parts ie...2TBS Butter melted, 2TBS flour, sautee but do not brown in butter...2c milk, half and half, or cream...makes a white sauce. Add 2 cups of cheese...you now mix your crab cake recipe with cheese sauce to taste...top with bread crumbs and bake til bubbly. You now have crab meat augratin. Your imagination is all you need to transform this basic recipe into whatever you want.