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Crab Stuffed Whitefish

August 25, 2015

Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter just 30 little minutes. 

Crab Stuffed Whitefish /

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!

Crab Stuffed Whitefish /

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.

Crabs Stuffed Whitefish /

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...)

Crab Stuffed Whitefish /

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!!!?!

Crab Stuffed Whitefish /

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.

Crab Stuffed Whitefish /

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.

Crab Stuffed Whitefish /

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!

Crab Stuffed Whitefish /

I drizzled the fish with a little lemon and butter drizzle before I popped it in the oven and it is light and delicious.

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Crab Stuffed Whitefish /
Crab Stuffed Whitefish /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Crab Stuffed Whitefish

By HWC Magazine  , , , , ,

August 25, 2015

Succulent flounder stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle...

  • Cook: 30 mins
  • Yields: 4 Adults


white fish - 2 pounds

olive oil - 1 tablespoon

onion - 1/2 cup or small onion chopped (if lactose intolerant increase to 3/4 onions and omit cream cheese)

garlic - 2 cloves minced finely

crab meat - 1 cup (fresh picked over for bones or imitation crab) Use fresh crab for gluten free and diabetic friendly diets

cream cheese - 2 tablespoons (I used light cream cheese)- if lactose intolerant just omit this and add a few more caramelized onions and it is just as delicious

Old Bay Seasoning - 1/2-1 teaspoon or to taste

salt and pepper - to taste

garlic chives - 2 tablespoons chopped finely

Lemon Butter Sauce

butter - 2 tablespoons (Use dairy free margarine if lactose intolerant)

lemon - juice of one lemon


1Preheat oven to 190 degrees C (375 F)

2In 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.

3Lay 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.

4Roll 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.

5Melt 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.

6Bake 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.

7Serve 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.

  • Bam that sure is an elegant dish to serve ! The double sweetness of the crab meat and the flounder (or sole) would be amazing !

    • Bams Kitchen

      Thank you Carolyn! My boys, even that fish haters in the family gobbled this dish up in no time flat. The boys ate in between after school practices and such while daddy and I had a nice romantic evening dinning alfresco… Take care, BAM

  • Oh dear, when I posted my last comment I got a message saying I am posting comments too quickly, and I must slow down. Think my comment went into the cosmos somewhere.
    Bam, what a perfect meal! Absolutely scrumptious!
    Have a wonderful day and enjoy the cooler weather.
    🙂 Mandy xo

    • Bams Kitchen

      Hello Mandy, I am sorry you got that message. However, the comments seem to be be working now. thanks for your kind comment. Have a super Monday! Take care, BAM

  • This looks so good and perfect for a romantic night! Love the table set up.

  • If you got a thumbs-up from everyone, that’s definitely a success story! So glad it worked out for you.

  • Makes me wish we had better seafood here. This looks fantastic.

  • Oh, wow! What a truly elegant meal this is! Beautiful!

  • It is breakfast time but honestly I would not mind having this meal for breakfast, OK I will save the wine for dinner time.

  • Looks amazing Bam. I’m loving the filling especially.

  • This dish looks so artistic–wonderful presentation! 🙂

  • The (Gluten-Free!) Food Gurly

    No hot sauce, huh? Nice! Looks great, Bobbi! 🙂

  • Oh my god. I could eat this for breakfast lunch and dinner!!!!! Of course, I can’t get fresh crab meat…..

  • Ahhh this looks so good! I wish it was still warm enough here in NY to eat this meal outside!

  • Oh my goodness, what an amazing meal this is! Whoever got to share this with you is a very lucky person! Enjoy the cooler temps and be well!

  • Your dinner looks absolutely fantastic and entirely to my taste. I would not have minded being invited over for supper 🙂

  • Wow, hitting two seafood with one stone 🙂
    This looks amazing, I want that dish!

  • What a gourmet seafood recipe 😀
    I love how delicious this dinner looks, I just wish I could try it!

    Choc Chip Uru

  • Love this beautiful quick dish, Bobbi! Looks so elegant and would be nice for a dinner party! Pinning!

  • It looks delicious

  • What a elegant meal Bam, was just telling my husband I was craving crab…just in time!

  • Beautiful dish, but not for my allergies…

  • hotlyspiced

    What a beautiful looking dish, Bam. Your cooking always looks very inviting. The crab filling must be lovely with the flounder. I do hope you get to enjoy meals like this outside with a glass of wine and without the mozzies or too much heat xx

  • We fish for soles close to where we live so this is something I can try. I’ve never tasted flounder before. Have a super day 🙂

  • Absolutely stunning BAM! You captured stuffed fish perfection. Gorgeous photos but I’m even more impressed with that gorgeous stuffed fish!

  • Sounds like a fantastic recipe, would like to try it.

  • Very nice BAM. A very creative dish. We are blessed here in Ireland with fantastic crab. Mind you, it’s not inexpensive here either.

  • Flounder and sole are two of my favourite fish! Love this beautiful dish and love the crab stuffing too. We have perfect fall days right now here in CO. The evenings are gorgeous and perfect for a dinner like this! Hope you’ve been well Bobbi xx

  • I am in heaven reading this. You have no idea how much I wish I was sitting at that table right now. Your setting looks delicious and romantic! I’m definitely going to have to make this dinner for Mike and I. It’s right up our alley.

  • That’s just beautiful, Bobbi! Your recipes are always a delight to the palate but they’re also a joy to look at.

  • Wow! What an amazing dish! I better put flounder/sole on my to buy list.

  • Bobby I am all ready to have dinner with you! Everything looks so elegant and delicious!

  • OK I really wish my husband ate seafood! I want to make this very soon! Love the lemon butter sauce.

  • Sounds like a fantastic way to end your day Bobbi! Mosquitoes are merciless here too!

  • Looks absolutely amazing!

  • Great way to serve fish…I am loving all of it, the flounder and the crab stuffing…very elegant Bobbi!
    Enjoy your week dear 😀

  • This is a good Southern dish, at least according to my MIL! So perfect to make your family feel special, and perfect for company, too! One day I will have to try this. It is so decadent!

  • Oh my, Bam! I feel full and satisfied just by looking at these plump and juicy crab stuffed flounder. Thanks for sharing this dish!

    Gourmet Getaways

  • SOunds lovely,Bobbi! We eat a lot of fish and have been experiencing ‘sticker shock’ over a great deal of seafood. Crab is definitely something that needs to be stretched and used sparingly,(darn it!).

  • What an elegant dish! This will be perfect for a holiday dinner party! Thanks, Bam!

  • My husband bought old bay seasoning before for some recipes and it’s been sitting in the pantry for…years. I wonder if they are ok. I’ll definitely start using it. I love when you make some stuffed dish like this. I always thought you do very good job rolling. Without too much stuff falling apart. I also want to say you live so high up! The view must be ah-mazing!

  • wow, what an elegant presentation!!!
    i really adore your photographs lately…..

    • Bams Kitchen

      Aww thanks so much. I could only hope that one day I can take delicious pictures just like you. Have a super weekend

  • My two favorite seafoods all rolled up in one delicious dish! WOW these look good!

  • What an exquisite meal! It looks restaurant worthy!!! Brava to the cook!

  • Mantitlement

    I love crab stuffed anything! I will be making this for sure, my boys would love this! (the wife would too:)

  • You got me! Fish and crab. That’s my kind of meal. I’m not familiar with the spice mix but can see me making up my own version. Cx

  • Priya Shiva

    wow! This looks so beautiful and delicious! Gorgeous clicks. Pinning!

  • I feel like I’m in a restaurant just by looking at your photos! Combining fish and crab sounds so delicious, but I’m still grappling with the different types of fish they have here, one day… one day I’ll make this!

  • Oh my goodness, Bobbi! I’m with you, I could eat that filling by the spoonful! Absolutely gorgeous photos and I clearly remember your original one because it’s stunning, too. So nice when we’re able to shoot outside. I haven’t done that all summer – just too busy
    I will make this for company next time but I will also put this on our monthly rotation because it’s just too perfect – it must be eaten 🙂
    Being around food all the time, it takes a lot for me to get excited about food and this dish has me jumping for joy! Thanks for a fabulous dish.

  • Glad you reposted this one! It’s on my menu next week now. 🙂

  • Bobbie – this looks gourmet indeed! I love that you used caramelised onions, garlic chives and old bay instead of mayo! Such a delicate and delectable meal! By the way – I saw some of those sunsets you posted on IG and wow – they are phenomenal!

  • kitchenriffs

    What a wonderful classic dish! Love the combo of crab and a white-fleshed fish. Crab is expensive, isn’t it? But so worth it. This is lovely — thanks.

  • What a nice-looking dish! Definitely looks gourmet! 🙂

  • Holy cr4p! Excuse me for swearing. This is incredible!! So gourmet but so crazy easy! I adore on so many levels I don’t even know where to begin. Pinning!

  • This is a lovely looking fish dinner, Bam. I’m loving all of the crab goodness inside and the lemon butter sauce. Pinning.

  • Eha

    The word ‘gourmet’ is not really in my vocabulary: there is good, interesting, healthy, innovative food and yours always fits into most of these categories 🙂 ! This is lovely and easy and tasty and one can use so many different fish according to where one lives. Methinks crab is expensive everywhere: as for myself I could not bring myself to use ‘faux’ crab, but it is available frozen and [ I did not say it, I did not!!] some better firms’ tinned ones almost hit the mark!!! My fave HK season beginning: wish I was there – well. perhaps next year!!!!

    • Bams Kitchen

      Thank you Eha! I hope you are having a lovely start to your weekend. You can use any little white fish that you can find locally near you and that is the beauty of this dish as it is highly adaptable. Right now it is still pretty hot and steamy in HK but November is my favourite time in the year when the humidity starts to drop a little bit making it more comfortable… come and visit in the fall. Take good care of your self dear! Sorry I have not made my usual rounds this last week but my computer had crashed… yep a bloggers worst nightmare to be without technology…but now we are back in business.

  • Sadly, crab is one of the ingredients we don’t get here.

  • hotlyspiced

    I’m glad you said this was easy because when I saw your first beautiful image I immediately assumed this one was going to be tricky. How fabulous it can be made from start to finish in around 30 minutes and that includes pouring yourself a glass of wine – I’m quite partial to the wines of Margaret River! xx

  • This looks and sounds absolutely delicious, I love crab and whitefish and the combo together would be wonderful. And it looks really fancy. I’m glad you posted the how to because I never have success rolling fish. I have tilapia in the fridge for tomorrow’s dinner, perhaps I’ll ask my hubby to make this for dinner instead!

  • Oh my, Bobbi! This is gorgeous! Seriously, it looks like something you order at a 5 star restaurant! What’s best, you get fast prep with big flavors AND elegance!

  • Your fish rolls look absolutely delicious! My son’s school starts next Friday and from then on my days are going to be pretty hectic. I always need fast, easy and tasty recipes. Pinned and shared my friend!

  • Looks simply delightful! The crab filling is terrific and the lemon butter sauce wonderful.

  • What a beautiful dish, Bobbi! Now I’m really curious how much you paid for the crab meat, lol. I’ll save the recipe for some special occasion. Have a mosquito-free weekend!

  • Here in New Mexico I can find the Old Bay Seasoning, what I can’t find is good fish and crab. When I do find crab, it’s quite expensive, but sometimes I just have to splurge. What a lovely dinner to enjoy the early fall.

  • OMG Bam, that intro statement made me drool hands-down! And the photos need no words…Drooling forever here, lol

    Gourmet Getaways xx

  • This looks amazing! You make it look and sound so easy. It’s perfect for date night. : )

  • This looks absolutely amazing! You make it look and sound easy. Perfect special meal for date night. : )

  • My word, Bobbi, such an exquisite dish! I appreciate the additional white fish options you mentioned for this recipe, and while crab may not be as expensive stateside, it still gives one pause with the price tag. Thank you for sharing the recipe. Pinning…

  • My comments don’t seem to be working but trying again…this looks really wonderful. I think my husband would want a triple portion! You make it look and sound so easy. Great for date night.

  • Lovely dish, preferably with real crab for sure! And love the table set shot on the balcony!

  • OH BOY! Yes! it’s awesome! I love this dish ! It looks fantastic! I’d love to give it a try! Love crab meat!

  • OH wow wow wow this recipe is totally up my alley. Husband and I love fish and that crab filling looks totally divine. Pinning for later!!

  • This looks fantastic, Bam and as I’m living in a seafood paradise here in Lima I’m so going to try this.

  • squeal! I drooling a little. Yum. Thank you for sharing at the Thursday Favorite Things blog hop. watch for your feature on Monday xo

  • This looks amazing! I’ve just finished dinner but am hungry again looking at this!

  • And this is why I love popping in here.. what a stunning main course, healthy and quick to make. I will try this one, my kids and I love love crab!xx

  • What a gorgeous meal!!! I’m so glad you brought it to our attention once again!

  • 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!

  • 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.

    • Bams Kitchen

      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

      • 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.

        • Bams Kitchen

          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

          • 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.

  • What a great recipe!!!

  • 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 🙂

  • What a beautiful way to prepare this fish, so elegant Bam!

  • Bobbi, oh my goodness, this dish looks and sounds incredible! I am licking the screen!!

  • Nicky Macdonald

    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.

    • Bams Kitchen

      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

  • I just scored a big sale on crab claw meat this week; with Lent coming up, this will be on the menu, for sure!

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  • This looks amazing!

  • Leonora

    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!

    • Bams Kitchen

      Hello Leonora, thanks for stopping by Bam’s Kitchen. 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

  • Richelle Specht

    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!

    • Bams Kitchen

      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.

  • Dorothea

    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!!!!

    • Bams Kitchen

      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

  • Dave

    I made this using wild caught halibut. It was fantastic. A great recipe I will make many times again.

    • Bams Kitchen

      So happy to hear this Dave! Wishing you a super holiday!

  • 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!

    • Bams Kitchen

      Thanks so much Tonette! Wishing you and your family a super 2017!

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