fish stuffed with crabmeat recipe

Written ByJenny Smyth Posted on
fish stuffed with crabmeat recipe
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The Best fish stuffed with crabmeat recipe

I’m so excited to share with you one of my family’s favorite recipes: fish stuffed with crabmeat. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a quick and easy dinner or a show-stopping main course for a special event, this recipe delivers. The combination of tender fish, succulent crabmeat, and flavorful seasonings is a match made in heaven.

My kids love helping me prepare the filling, and they always get excited when they see the finished product on the table. As for me, I love how versatile this recipe is – we can serve it with a side of steamed vegetables, a salad, or even as part of a larger buffet.

Plus, it’s incredibly healthy, thanks to the omega-3 rich fish and the protein-packed crabmeat. But don’t just take my word for it – this recipe is sure to become a favorite in your household too!

The origins of this dish are unclear, but I suspect it’s been around for centuries in some form. It’s likely been influenced by various cultures and cuisines over the years, but at its core, it remains a simple yet elegant way to prepare fish.

In our household, we’ve modified it to suit our tastes, but I’m happy to share the original recipe with you today.

Fish Stuffed with Crabmeat

Fish Stuffed with Crabmeat

4.8 from 1060 votes

A delicate white fish fillet is stuffed with a savory crabmeat mixture, then baked to flaky perfection. This elegant dish is perfect for a special dinner yet simple enough for a weeknight meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Fish

4 (6-ounce) skinless white fish fillets (such as cod or tilapia)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Crabmeat Stuffing

8 ounces lump crabmeat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

👨‍🍳Directions

1Preheat your oven to 400 degrees Fahrenheit.
2Lightly grease a 9×13 inch baking dish with olive oil or nonstick spray.
3In a medium mixing bowl, combine the lump crabmeat, panko breadcrumbs, chopped green onions, chopped red bell pepper, mayonnaise, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and cayenne pepper.
4Stir gently until all ingredients are evenly incorporated, being careful not to break up the crabmeat too much.
5Season both sides of each fish fillet with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6Place one fillet on a clean cutting board and spoon about one-quarter of the crabmeat stuffing onto the center of the fillet, then fold the fillet in half over the stuffing to create a pocket.
7Secure the fillet with a toothpick if needed.
8Repeat with the remaining fillets and stuffing.
9Arrange the stuffed fillets in the prepared baking dish, seam side down.
10Drizzle the 2 tablespoons of olive oil evenly over the tops of the fillets.
11Bake the fish uncovered for 20 to 25 minutes, until the fish flakes easily when tested with a fork and the internal temperature reaches 145 degrees Fahrenheit.
12The stuffing should be hot and the breadcrumbs lightly golden.
13Remove the baking dish from the oven and let the fish rest for 2 to 3 minutes.
14Carefully remove any toothpicks before serving.
15Serve the stuffed fish fillets hot, garnished with additional lemon wedges and fresh parsley if desired.

🔧Equipment

Mixing bowl
Sharp knife
Cutting board
Baking dish (9×13 inch)
Small skillet
Spatula
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter option, substitute Greek yogurt for the mayonnaise. Use any mild white fish like flounder or sole. Ensure the crabmeat is well drained to prevent a watery stuffing.

Watch Video Of How Fish Stuffed with Crabmeat Works

This fish stuffed with crabmeat recipe is always a good idea for any occasion. It works beautifully for family gatherings because it looks impressive but does not require hours in the kitchen.

The combination of tender fish and savory crab stuffing pleases both adults and kids. For storage, keep leftovers in the fridge for up to two days.

To reheat, place the fish in a covered baking dish with a little broth or water and warm it in a low oven. Serve it with a fresh side salad or roasted vegetables for a complete meal that feels special without being complicated.

❓ Frequently Asked Questions About Fish Stuffed with Crabmeat

Q: What type of fish should I use for this recipe?

The best type of fish to use for this recipe is one that’s firm-fleshed and has a good flavor profile. You can use cod, halibut, or even snapper if you prefer.

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