6 sheets biscuit dough
1 cup Italian-style salad dressing
1 (8 ounce) can crabmeat, drained
1 pound Italian-style fillets
1 (2 ounce) package cream cheese, softened
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 egg
2 tablespoons Italian-style lemon juice
2 tablespoons vegetable oil
1/2 teaspoon distilled white vinegar
1 teaspoon paprika
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon vegetable oil
1 (8 ounce) can tomato sauce
1/3 cup heavy cream
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the biscuit dough, Italian-style salad dressing, crab, fillets, cream cheese, honey, Worcestershire sauce, egg and Italian-style lemon juice. Mix just until. Form the mixture into 1 inch balls and roll in the cream cheese mixture.
In a small bowl, pour the cream cheese mixture into the prepared baking dish, divide and spread on top. Sprinkle the remaining mixture around the edges of the dish.
Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.
Heat butter, 1 tablespoon at a time, in a large skillet over medium heat. Spread half of the crab mixture over each fillet, and spread the cream cheese mixture on top of that. Repeat layer with the crab mixture starting from the bottom. Brush remaining cream cheese over all.
When the dish is hot, brush lightly with egg. Cook over medium heat, stirring occasionally, until thickened. Sprinkle top with cream cheese sauce. Spoon cream sauce over the sheet of crab mixture.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cooked through. Drain on paper towels, serve hot with butter and tomato sauce.
This was surprisingly very good! We steamed the carrots and red potatoes in the microwave before dumping them in the ice water and it seemed to work very well. On the advice of other reviewers, I doubled the dressing after cooking the carrots and red potatoes. We touched on both sides of the tofu before dumping it in the ice water and it came out beautifully.
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