Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle...in just 30 little minutes.
You are just going to love this simple and easy crab stuffed whitefish because the flavours are going to make you feel like you are dining gourmet. Crab stuffed whitefish is low carb, diabetic friendly and gluten-free, if you use real crab. You can choose the whitefish of choice in your region while making good sustainable seafood choices and it is so easy to throw together.
Seriously, you could come home from work and your fish still be a frozen rock solid and still get dinner on the table in 45 minutes and that includes 15 minutes of thaw time. Trust me, it is possible. I have been there, DONE THAT!
This time of the year is so busy with back to school, crazy work and social obligations you need some easy dependable dishes that are even fancy enough to serve your guests. Well this little Crab stuffed Whitefish recipe does just that.
I first posted this recipe on September 15th, but have made this recipe many times since and have experimented with different fish and fillings and finally retook some of the photos. However, I have kept one of my old photos just below to remind me of last years beautiful clear September day.
Just as the rest of the world is just about ready to dig into the back of their closet for their comfortable jeans, sweatshirts and scarves, in Hong Kong we would be delighted that it is just not a million degrees outside in the evenings.
Early Fall is the perfect time of the year to enjoy some relaxed alfresco dining and take in some of the stellar sunsets. There is something so romantic about enjoying an elegant dinner just before the sun begins to set with a glass of wine to toast (and before the mosquitos come out in full force...)
I used to make this easy and elegant dish often when I used to live in the States but I used to use sole or flounder. However, now that I am living in Hong Kong, neither of those fish are readily available. However, you can use any easy flaking white fish you desire such as tilapia, mahi mahi, perch, walleye (pickerel), etc. I snagged the last 2 filets from the fish monger and then went over to check the price of crab meat. I nearly lost consciousness. I can't even type the amount down on the keyboard as it makes me shutter. My goodness you could buy a small flat in Central for that!!!?!
Have no fear as you can get this whole dish on the table in about 30 minutes and that includes a veggie, tossed salad, linen napkins and corking a wine of your choice. A nice Margaret River Sandalford Sauvignon Blanc would pair nicely with this dish or a delightful lemonade for the kids.
The crab filling is so delicious I could just eat it by the spoonful. I did not add mayonnaise, eggs or breadcrumbs in my stuffing but instead lots of caramelised onions, garlic chives and just a tad of light cream cheese and a dash of old Bay Seasoning. The cream cheese and the caramelised onions help the stuffing bind to the inside of the fish when rolled up. If you are lactose intolerant like me, just skip the cream cheese step and use a lactose free margarine instead of butter. If you are following a gluten-free diet or diabetic friendly diet make sure to use real crab as imitation crab has gluten and sugar in the ingredient list.
One ingredient that is very difficult to find here in Hong Kong is Old Bay Seasoning. However, I found a great little Old Bay Seasoning Recipe for those of you like me that have to make their own. Thanks so much David!
I drizzled the fish with a little lemon and butter drizzle before I popped it in the oven and it is light and delicious.
If you liked our recipe for Crab Stuffed Whitefish you may also like to try...
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Crab Stuffed Whitefish
Ingredients
- 2 pounds white fish
- 1 tablespoon olive oil
- Β½ cup onion
or small onion chopped (if lactose intolerant increase to ΒΎ onions and omit cream cheese) - 2 cloves garlic
minced - 8 ounces crab meat (fresh picked over for bones or imitation crab) Use fresh crab for gluten free and diabetic friendly diets
- 3 tablespoon cream cheese
(I used light cream cheese)- if lactose intolerant just omit this and add a few more caramelized onions and it is just as delicious - 1 teaspoon Old Bay Seasoning
or to taste - salt and pepper
to taste - 2 tablespoon garlic chives
finely chopped (optional)
Lemon Butter Sauce
- 2 tablespoon butter
(Use dairy free margarine if lactose intolerant) - 2 tablespoon lemon or juice of one lemon
Instructions
- Preheat oven to 190 degrees C (375 F)
- In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
- Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
- Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
- Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
- Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
- Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.
Tamara Andersen says
We are both fish lovers Bobbi! I love this recipe. We keep sustainable barramundi in our freezer, and I'm guessing it would be perfect. That filling is to die for. AND. Thanks for a link to make Old Bay. I don't know why, but I always have the hardest time finding it!
HWC Magazine says
Thanks so much Tamara! Barramundi would be fabulous in this recipe. Old Bay can be hard to locate, especially if you are living abroad but the individual ingredients you can source most anywhere and make your own. Take Care
Laura Bridgham says
Best fish dish ever! I used wild caught cod and real crab and it was awesome. Great recipe.
Thank you!
HWC Magazine says
Thanks so much Laura! It is one of our family favorites. We are so glad you enjoyed it too. Excited to hear you were able to use fresh crab as that makes this recipe extra delicious. Wishing you a super day. Take Care
Tonette Joyce says
This is lovely, Bobbi Ann! I really need to get back to visiting and stopping to comment more. I hope you and your family has a wonderful year!
Healthy World Cuisine says
Thanks so much Tonette! Wishing you and your family a super 2017!
Dave says
I made this using wild caught halibut. It was fantastic. A great recipe I will make many times again.
Healthy World Cuisine says
So happy to hear this Dave! Wishing you a super holiday!
Dorothea says
I made this last week and it was absolutely delicious. I could have eaten more. I'm making it again tonight because it was so good. Maybe make extra sruffing and cook the side. It's that good!!!!
Healthy World Cuisine says
Dorothea, we are so delighted to hear this news. Crab Stuffed Whitefish is one of our families favorite meals too. Wishing you a super weekend and thanks for stopping by to comment. Take care
Richelle Specht says
Oh my! We had this for dinner tonight and it was totally delicious. I'm impressed by the simplicity and elegance of this recipe. Thanks!
Healthy World Cuisine says
I am so delighted to hear that our crab stuffed whitefish recipe was a hit for dinner. Don't you just love how easy it is?! Shhh... that will be our little secret. Wishing you a super week.
Leonora says
I have a package of imitation crab that I had no clue of what to make with it and then I came across your recipe. It looks absolutely delicious! The only question I have is, is the temperature the same and time for using tilapia fillets? I don't have any flounder. Thank you!
Healthy World Cuisine says
Hello Leonora, thanks for stopping by Healthy World Cuisine. Please set your oven to 190 degrees C or 375 degrees F and bake uncovered. Now this is the part that I cannot give you an exact time it will need to be cooked through and flake as it depends on how thick your tilapia fillets are. However, I would start taking a look at your Crab stuffed tilapia around 12-15 minutes but it could take longer. The way to know they are cooked is that they will flake easily with your fork. Happy cooking to you. I will send you a personal e-mail now to followup. Take Care
Julie at Hostess At Heart says
This looks amazing!
Tonette Joyce says
I just scored a big sale on crab claw meat this week; with Lent coming up, this will be on the menu, for sure!
Nicky Macdonald says
Just found this recipe at work today, all I could get was haddock and tinned crab, I also used garlic and her roulle soft cheese, it was absolutely gorgeous. I will definitely make this again.
Healthy World Cuisine says
Hello Nicky, I am delighted you liked the recipe and so glad you used whatever substitutions you had at home to create your own personal touch. Wishing you a super week and thanks for stopping by to write a comment. Take Care
nicole (thespicetrain.com) says
Bobbi, oh my goodness, this dish looks and sounds incredible! I am licking the screen!!
cheri says
What a beautiful way to prepare this fish, so elegant Bam!
Maggie | Omnivore's Cookbook says
I always learn something new and cool whenever I visited your site! These fish look perfect and man, the crab stuffing sounds heavenly! I don't like baking white fish because they are not as flavorful as fattier fish. This idea is totally mind blowing! And it's amazingly easy to cook too! Sharing of course π
dianeskitchentable says
Oh you're killing me with this one because I really want it now, tonight, immediately but I've no one to share it with tonight. I know what you mean about the price of crabmeat here. It's amazing because although not as cheap as the past few years, we can still get very reasonably priced lobster ($5.99/ lb on sale this year). I love how you used the carmalized onions instead of mayo with the crabmeat...great choice.
Healthy World Cuisine says
Hiya Diane! My goodness we are surrounded by ocean here in Hong Kong and all fish and seafood is very expensive but very fresh. Wow that is a very good price on lobster! Miss you and hope you are doing. My computer crashed last week and I just can't seem to catch up and make my rounds but I promise I will be over soon. Take Care
dianeskitchentable says
Well I've been taking a long break from the blog due to all the lead up to my daughter's wedding, then recovery from pretty much 4 days of partying. It was absolutely perfect though - everything - the weather, the ceremony, the reception...and of course the perfect couple looked fabulous! I'll have to get my act together & get back to posting - we're having a slight heat wave so I certainly haven't been cooking.
Healthy World Cuisine says
Diane, I can't wait to see some photos from the wedding and wishing your daughter and her husband the best wishes on their marriage. I know you must be one proud mama. No worries about taking a break, I am officially overwhelmed with computer crashing issues this last past week and trying to catch up. I read each and every comment and love connecting with others. However this week I have had to deal with way too many technology issues to be able to connect but I promise I will be making my rounds again soon. Take Care, BAM
dianeskitchentable says
We just got the professional photographer's photos back so I'm going to use those for a post on the wedding. It was just so perfect and one of the happiest & most fun days of my life.
Jasline @ Foodie Baker says
I've seen frozen packs of flounder in the supermarket but had no idea what to make with them, and you just gave me the best idea of all! This looks absolutely delicious!