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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#4
10-21-2016, 08:23 PM
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I use the thickest part the fillet above the ribs...Slice that in half to thin out leaving each end to create a pocket or just go almost all the way and fold over on stuffing....Excess stuffing makes great crabcakes....Was supposed to be used with flaked redfish but I used crab and never tried the fish version yet....
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