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.
Ingredients
- 2 pounds white fish
- 1 tablespoon olive oil
- ½ cup onion chopped, for lactose intolerant use ¾ onion and omit cream cheese
- 2 cloves garlic minced
- 8 ounces crab meat fresh picked over for bones or imitation crab
- 3 tablespoons cream cheese use light cream cheese or omit for lactose intolerant
- 1 teaspoon Old Bay Seasoning or to taste
- salt to taste
- pepper to taste
- 2 tablespoons garlic chives finely chopped, optional
Lemon Butter Sauce
- 2 tablespoons butter use dairy free margarine if lactose intolerant
- 2 tablespoons 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.
- Melt butter. In a small cup mix melted butter and lemon juice and drizzle over the tops of the crab stuffed whitefish.
- Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with a fork. Every 10 minutes, drizzle the pan drippings of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
- Serve hot out of the oven with a drizzle of the lemon butter sauce and extra wedges of lemon on the side.
Notes
If your white fish fillets are too thick to roll, cut your fillet lengthwise to create thinner fillets. Imitation crab can be used if real crabmeat is out of budget, but check for sugars if diabetic.
Nutrition
Serving: 1gCalories: 398kcalCarbohydrates: 4gProtein: 57gFat: 17gSaturated Fat: 8gCholesterol: 164mgSodium: 678mgPotassium: 855mgFiber: 1gSugar: 1gVitamin A: 348IUVitamin C: 10mgCalcium: 72mgIron: 2mg
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