Crab Stuffed Whitefish
A delightful Crab Stuffed Whitefish recipe featuring fresh crab meat, aromatic spices, and topped with a buttery lemon sauce.
Equipment
- baking pan
- Saucepan
- cutting board
Ingredients
Fish and Filling
- 2 pounds white fish
- 1 tablespoon olive oil
- 0.5 cup onion chopped (or ¾ if lactose intolerant)
- 2 cloves garlic minced
- 8 ounces crab meat fresh or imitation
- 3 tablespoon cream cheese omit if lactose intolerant
- 1 teaspoon Old Bay Seasoning or to taste
- to taste salt
- to taste pepper
- 2 tablespoon garlic chives finely chopped (optional)
Lemon Butter Sauce
- 2 tablespoon butter or dairy-free margarine
- 2 tablespoon lemon or juice of one lemon
Instructions
Cooking Instructions
- Preheat oven to 190 degrees C (375 F).
- In a medium sauce pan add olive oil and heat to medium heat. Add onions and cook until they begin to caramelize, then add garlic.
- Add crab meat, cream cheese (if using), Old Bay seasoning, salt, pepper, and garlic chives, and stir until well incorporated. Remove from heat and let cool.
- Prepare the white fish by removing bones, skin, and rinsing. Lay fish with the back side up and top side facing down. Spread a thick layer of the crab mixture over each fillet.
- Roll up the fish fillets and place seam side down in a greased baking pan.
- Melt the butter. In a small cup, mix melted butter with lemon juice and drizzle over the tops of the rolled fish.
- Bake for 20-25 minutes, checking after 15 minutes, until the fish flakes easily with a fork.
- Serve hot with drizzled lemon butter sauce and extra lemon wedges.
Notes
If fish fillets are too thick to roll, slice lengthwise to create thinner fillets. Use imitation crab if fresh crab is too expensive; ensure it is gluten-free for dietary restrictions.
Nutrition
Serving: 1filletCalories: 398kcalCarbohydrates: 4gProtein: 57gFat: 17gSaturated Fat: 8gCholesterol: 164mgSodium: 678mgPotassium: 855mgFiber: 1gSugar: 1gVitamin A: 348IUVitamin C: 10mgCalcium: 72mgIron: 2mg
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