Crab Stuffed

Sea Bream, East Coast crab, broccoli couscous, and cilantro. Pretty nice for a quick dinner.

After taking a quick walk in Cuyahoga Valley National Park and being unable (unwilling?) to pull the trigger on some tasty looking seafood options at a nearby restaurant (that I really enjoyed), a salt water dinner in order.

Standard prep for bream fillets--salt, pepper, and ground coriander on the flesh side. This time I also cut the small bones out of the fillets because the missing flesh was going to get covered in crab. They got seared flesh side down in olive, then flipped, covered with crab, dusted with bread crumbs, drizzled with some more olive oil, and then thrown under the broiler just until there was a little color on the crumbs. Solid, crispy skinned fillets.

The crab. Some MSC certified Atlantic red crab. Legit crab. A nice change in pace from AK stuff. All the fish was from Kate's, of course.

Couscous was a little different from usual. Made with the usual 3 parts H2O to 1 part cous, I added a bunch of food processor shredded broccoli to the pasta as it steeped. I added about 1/3 of a cup veg to 1 cup cous. Next time I think I'd go 50/50 veg to pasta. It got drizzled with more olive oil when it was dished out onto the plate. Pleasant enough, but who'd turn down more broccoli?

Garnished with cilantro and lemon. It made me feel a little less bad about shying away from the crab stuffed lobster special in Peninsula.