I had around 12 oz of imitation crab, the kind used in sushi rolls, strings, not lump like surimi. Shredded these in the food processor.
Add 1/2 cup panko to the shredded crab
In the food processor, after the crab was removed, I added and chopped:
1/2 red bell pepper
1 stalk celery
1/4” x 3” round chunk red onion
Mix these till chopped. Do not purée.
Incorporate all these ingredients
Then add:
3 Tbs mayo
1/2 of a quarter pound stick of melted unsalted butter
W-sauce, a few dashes
2 egg whites, reserve the yolks for the topping as described in the recipe
1/2 tsp white pepper
1/2 tsp cayenne (omit if you don’t want heat)
A few pinches of freshly chopped Italian parsley
A few dashes of Old Bay seasoning
1/2 tsp dry mustard powder
Dash of granulated garlic
Mix all these ingredients. Take a small amount and place in microwave safe bowl and cook for 20 seconds on 70% power to taste the crab filling to your profile and liking.
I added EVOO onto my baking sheet and placed the dried swai (aka basa) fillets on the sheet and then very lightly oiled the top of the fish fillets.
Using a tablespoon, place the crab stuffing atop each filler and press down for even coverage on each fillet so they stay moist.
Cook as directed in recipe. And then add the yolk mayo topping. Mine was two yolks and 5 Tbs mayo, some fresh chopped parsley and paprika. Mix and incorporate.
Gently spoon the yolk topping onto each filler and bake the additional 6-7 minutes.
Serve with lime or lemon wedges. Either acid works. The fresh citrus acid really compliments the far from the butter and mayo in the crab stuffing mix.
Enjoy!