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    Home Β» Mains Β» Fish and Seafood Β» Crab Stuffed Whitefish

    Crab Stuffed Whitefish

    Published: Aug 25, 2015 Β· Modified: Feb 20, 2020 by HWC Magazine Β· 172 Comments

    Jump to Recipe Jump to Video Print Recipe
    Crab Stuffed Whitefish / https://www.hwcmagazine.com

    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. 

    Crab Stuffed Whitefish / https://www.hwcmagazine.com

    Crab Stuffed Whitefish / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com

    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 / https://www.hwcmagazine.com
    Crab Stuffed Whitefish / https://www.hwcmagazine.com

    Crab Stuffed Whitefish

    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. 
    5 from 38 votes
    Print Pin Rate
    Course: Mains
    Cuisine: American
    Cook Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 398kcal
    Author: HWC Magazine

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.

    Video

    Notes

    If your white fish fillets are too thick to roll, no worries. Hon your sharpest knife and cut your white fish fillet lengthwise down the center so you end up with 2 thinner long white fish fillets. We have used this technique with thicker cod fillets and it works like a charm.
    If real crabmeat is out of your price range, imitation crab works just fine. There are many gluten-free crab imitation crab meats on the market too. However, if you are diabetic, please note that some of the imitation crab meats may have sugar or glucose additive. You will have to read the ingredient list or use fresh crab meat.

    Nutrition

    Serving: 1g | Calories: 398kcal | Carbohydrates: 4g | Protein: 57g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 678mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

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    Reader Interactions

    Comments

      5 from 38 votes (10 ratings without comment)

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      Recipe Rating




    1. Tamara Andersen says

      March 13, 2020 at 11:56 pm

      5 stars
      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!

      Reply
      • HWC Magazine says

        March 14, 2020 at 12:50 pm

        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

        Reply
    2. Laura Bridgham says

      March 12, 2020 at 11:47 pm

      5 stars
      Best fish dish ever! I used wild caught cod and real crab and it was awesome. Great recipe.
      Thank you!

      Reply
      • HWC Magazine says

        March 13, 2020 at 12:01 am

        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

        Reply
    3. Tonette Joyce says

      January 06, 2017 at 6:15 pm

      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!

      Reply
      • Healthy World Cuisine says

        January 07, 2017 at 7:37 pm

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

        Reply
    4. Dave says

      December 27, 2016 at 11:32 pm

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

      Reply
      • Healthy World Cuisine says

        December 28, 2016 at 10:00 am

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

        Reply
    5. Dorothea says

      November 05, 2016 at 12:52 pm

      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!!!!

      Reply
      • Healthy World Cuisine says

        November 05, 2016 at 4:48 pm

        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

        Reply
    6. Richelle Specht says

      October 04, 2016 at 9:55 pm

      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!

      Reply
      • Healthy World Cuisine says

        October 04, 2016 at 10:03 pm

        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.

        Reply
    7. Leonora says

      April 03, 2016 at 8:38 am

      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!

      Reply
      • Healthy World Cuisine says

        April 03, 2016 at 10:01 am

        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

        Reply
    8. Julie at Hostess At Heart says

      March 26, 2016 at 10:40 pm

      This looks amazing!

      Reply
    9. Tonette Joyce says

      January 13, 2016 at 11:10 pm

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

      Reply
    10. Nicky Macdonald says

      January 13, 2016 at 2:36 am

      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.

      Reply
      • Healthy World Cuisine says

        January 13, 2016 at 5:01 pm

        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

        Reply
    11. nicole (thespicetrain.com) says

      October 01, 2015 at 9:45 am

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

      Reply
    12. cheri says

      September 05, 2015 at 9:51 am

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

      Reply
    13. Maggie | Omnivore's Cookbook says

      September 04, 2015 at 3:59 am

      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 πŸ™‚

      Reply
    14. dianeskitchentable says

      September 02, 2015 at 4:36 am

      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.

      Reply
      • Healthy World Cuisine says

        September 03, 2015 at 7:19 pm

        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

        Reply
        • dianeskitchentable says

          September 04, 2015 at 6:57 am

          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

          September 06, 2015 at 5:56 pm

          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

          September 08, 2015 at 5:33 am

          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.

    15. Jasline @ Foodie Baker says

      September 01, 2015 at 6:56 pm

      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!

      Reply
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