This crab and cornbread stuffed branzino is a show-stopping dish that combines Southern comfort with refined coastal flavor. Flaky, golden branzino is filled with buttery Heron Point crab, herbed cornbread stuffing, and bright lemon slices for a perfect balance of texture and taste. Each bite brings together the sweetness of the crab, the savory notes of the cornbread, and the delicate richness of the fish. Finished with a charred scallion sauce, it’s a dish that feels both rustic and elegant—perfect for special dinners.

Instructions

For the Cornbread:

1. Preheat oven to 400°F
2. Pan spray a sheet tray and line it with parchment
3. In a medium sized mixing bowl sift flour, baking powder, baking soda and salt over cornmeal
4. In a separate bowl, whisk together the eggs, yogurt, honey, milk, and butter
5. Combine with dry ingredients
6. Fill sheet tray with batter and bake until internal temperature of 200F, about 15-20 minutes
7. Let cool. Completely, then crumble by hand or in a food processor

For the Cornbread Stuffing:

1. In small sauté pan on medium heat, sweat onion, celery, and garlic in butter.
2. Season with salt & chopped herbs, transfer to mixing bowl and fold in crumbled corn bread
3. Add milk to moisten

For the Stuffed Branzino:

1. Pre heat oven to 400°F
2. Layer inside of each fish with cornbread stuffing, crabmeat, lemon slices and herbs
3. Tie shut with butcher’s twine.
4. In a large sauté pan or cast iron on medium-high heat add the vegetable oil
5. Season with salt and pepper and sear fish on both sides until golden brown, about 3-4 minutes per side
6. Place the fish on a sheet tray with a wire rack and finish cooking in oven until internal temperature comes to 120F, about 8-10 minutes
7. Cook rice by manufacturer’s instructions.

For the Charred Scallion Sauce:

1. On open flame carefully char scallions, about 1-2 minutes, cool
2. finely slice the charred scallions and combine with the remaining ingredients and serve