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
- ½ cup onion
or small onion chopped (if lactose intolerant increase to ¾ 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.
Emma says
This was so delicious and very straightforward! The lemon butter sauce is great for counteracting any “fishy” flavor. My whole family loved it, including my sister who normally doesn’t like fish.
HWC Magazine says
Thanks so much. We are delighted that your family enjoyed our Crab Stuffed Whitefish Recipe. That is really something when you can turn fish haters into fish lovers. Thanks so much for stopping by to comment. Take Care
Dana Brown says
This looks like a very light recipe. Easy to find these ingredients.
Barb says
The texture of this is so delicate. It melts in your mouth -- LITERALLY. This is the perfect summer dish. Even those who are afraid of fish will love it. I can not recommend this enouogh.
HWC Magazine says
Thanks so much Barb. We are delighted you enjoyed our crab stuffed whitefish recipe. If you are looking for a fish recipe to serve over the holidays, be sure to try our https://www.hwcmagazine.com/recipe/baked-pomegranate-glazed-salmon/. Stay well and take care
Darlene Riley says
Delicious and simple to make. Impressive enough to serve when guests come over for dinner!
HWC Magazine says
Thanks so much Darlene! We are delighted you enjoyed our Crab stuffed whitefish recipe. Wishing you a super week ahead.
Eha Carr says
Have not prepared stuffed fish for ages . . . well, you are tempting me very much indeed ! Probably different fish but can get fresh crab if friends do some shopping for me at the Fish Market. Love the fact you have used light cream cheese . . . remember making my own Old Bay Seasoning way back with no difficulties so this very appetizing dish should be within the reach of a fork very soon . . .
HWC Magazine says
Thanks so much Eha. Fresh crab is absolutely the best and living where you are, we highly suggest it. However, sometimes cost is the limiting factor. When we get sticker shock, we use either imitation crab meat or tinned crab. LOL This recipe is great with all kinds of whitefish. If you do not feel like stuffing your fish, we have had many readers just put the stuffing on top of the fish and bake it and just as delish. Hope you are staying well and taking care. Enjoy your spring!
Julie says
Looks wonderful. Easier than I would think.
HWC Magazine says
Thanks so much Julie. So glad you are enjoying our Crab stuffed whitefish recipe.
Barb says
First recipe we found. This was surprising good. Family loved it. Normally nothing can touch.
HWC Magazine says
Thank you Barb. We have boys and completely understand that concept of nothing can touch.So glad that you found a recipe that everyone in the family can enjoy. Take Care
Raul says
This was quite good. Light and moist.
HWC Magazine says
We are delighted you enjoyed our crab stuffed whitefish. Thanks so much for taking the time to comment. Take Care
Kevin says
Made this with. Little fish and crab I had. Excellent.
HWC Magazine says
Thanks so much Kevin. Crab stuffed whitefish is one of our family favorites. It's such an easy dish but so elegant you can serve for guests. Wishing you a super week ahead. Take Care
Carol T says
This Crab Stuffed Fish is absolutely delicious. The perfect elegant company entree and good for the two of us with minimal prep. I prepare exactly as written and turns out perfect every time, regardless of the white fish I use. My latest was orange roughy. Perfection!! Thank you so much.
HWC Magazine says
Thanks so much Carol. We are delighted you enjoyed our Crab Stuffed Whitefish recipe. Orange roughy sounds so delicious. Wishing you a super week ahead. Take Care
Cal says
Made this last week and it was excellent.
HWC Magazine says
Thank you Cal. It is one of our families favorites and it is so easy to prepare. We are delighted you enjoyed our crab stuffed white fish too. Stay well and take care
Ken says
This is always a big hit at home
HWC Magazine says
We are so delighted to hear this Ken! Wishing you a super week ahead.
Bonita says
This was great and easy
HWC Magazine says
Thanks so much Bonita. We are glad you enjoyed our crab stuffed whitefish.
Cindee says
Thank you for this wonderful recipe. I have made it a few times now. My husband & I really enjoy this stuffed fish. I will be making this again & again.
HWC Magazine says
Thanks so much Cindee. We are delighted that you both are enjoying this recipe. This is one of our family's favorites too. Wishing you a super week ahead. Take Care
Aena Rizvi says
Oh wow, this recipe is so ridiculously easy to make yet packed with so much flavor! The lemon drizzle just goes perfectly with the fish and crab meat. Absolutely love it!!
HWC Magazine says
Thank you Aena! This recipe is always a hit, even with people who don't generally like fish, like kids. (smiling). Wishing you a super weekend ahead.