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Crab Stuffed Whitefish

Crab Stuffed Whitefish

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

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 101

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1 kg white fish, flounder fillets are best
½ cup onion, chopped
1 tbsp rice bran oil
2 cloves garlic, minced finely
1 cup crab meat or surimi
2 tbsp cream cheese
½-1 tsp Old Bay Seasoning, to taste
2 tbsp garlic chives, chopped finely
2 tbsp butter
juice of one lemon


Preheat oven to 190°C.
In a medium sauce pan add 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, old bay seasoning, SIDS SALT & PEPPER and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
Lay out the 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 bit of the old bay seasoning and a little SIDS SALT & PEPPER and drizzle over the tops of the crab stuffed flounder.
Bake crab stuffed whitefish for about 20-25 minutes 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 10 minutes, drizzle 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.