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.
Terri says
Just wondering….Can I make this ahead of time and refrigerate or freeze before cooking? I’m at my dads for a visit and try to set him up with healthy meals that he can just pop in the oven after I’ve gone back home. He would love this, and right now our fresh crab prices are pretty good!
HWC Magazine says
What an awesome daughter you are! Absolutely - Prep it in advance and you can either refrigerate up to 2 days or freeze up to 2 months before cooking. If you are using a glass or ceramic baking dish, just be sure to leave it sit out for a bit to come closer to room temperature just so it does not break in the oven do to the temperature changes. Enjoy and take care.
Heidi | The Frugal Girls says
Your crab stuffed flounder is a seafood lover's dream come try. This is one tantalizing temptation!
HWC Magazine says
Thank you Heidi! This is one tried and true recipe. We can't even count how many times we have made crab stuffed whitefish but it comes highly requested.Hope you give it a try soon.
Michele says
I love it. Don’t see how to post a photo. Thank you for the recipe
HWC Magazine says
Delighted to hear that you enjoyed our crab stuffed whitefish recipe. If you are on social media, feel free to upload, tag or DM us with the photo and we can share there (facebook, instagram or twitter)
Rebecca says
Best seafood dish I have ever made.
HWC Magazine says
Thanks so much Rebecca. We are delighted you enjoyed our crab stuffed whitefish. Stay well and take care
Lynn Fenby says
I don't like cooking fish in our house...I only order it when we go out to eat. However, I am so glad that I tried this. It was delicious, it really was, and I will definitely make it again. The crab meat is what changed this recipe. Loved it.
HWC Magazine says
So happy to hear, Lynn. Our crab stuffed whitefish is always a hit with family and friends. Oh we so hear you, but today was a good day to have the windows open and baking instead of frying really keeps the mess down.
Jake says
This is excellent!
Ian says
We always enjoy a nice filet of fish but crab is a bit harder to find. I like that I can use the ersatz crab alternatives which are readily available at the market. Here we have so much closure, and no spring or summer markets yet. This looks like a great way to pull the shades in the winter, pour a nice white wine, put on some Spanish music, and pretend we are all in Malaga.
HWC Magazine says
Thanks so much Ian. Our crab stuffed whitefish is delicious with any native sustainable whitefish in your area and imitation crab or even tinned crab work well in this recipe as well. We are all about using what you have on hand. Start thinking spring, it is right around the corner! Stay well and take care
Jake says
I tried this recipe last night with my friends and we all gave it a THUMBS UP. My cycling group is always looking to out do each other. We meet every Friday and take turns preparing the meals. I see you've got a lot of fish and healthy recipes, which is very important to each of us.
HWC Magazine says
Thanks so much Jake! So glad our Crab Stuffed Whitefish was a hit with your cycling group. Good on you and your mates for eating healthy and cooking together. Be sure to check out our Fish and Seafood Recipe category for more delicious and healthy fish and seafood recipes. https://www.hwcmagazine.com/recipe-category/mains/fish-and-seafood/. Stay well and take care
Brian says
Mmm. Can I use walleye or pickerel in this dish?
HWC Magazine says
Absolutely, Walleye or otherwise known as pickerel would be lovely in our crab stuffed white fish recipe. Just be sure to remove the skin before using in the recipe. Wishing you you a super week ahead, Brian.
Aubry says
I am going to make this on Friday and see how the like it. Looks so elegant but easy.
HWC Magazine says
Thank you Aubry. We hope you give our crab stuffed whitefish recipe a go soon. It is a family favorite. Stay well and take care