Crab Stuffed Whitefish

Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter just 30 little minutes.


  • white fish - 2 pounds
  • olive oil - 1 tablespoon
  • onion - 1/2 cup or small onion chopped (if lactose intolerant increase to 3/4 onions and omit cream cheese)
  • garlic - 2 cloves minced finely
  • crab meat - 1 cup (fresh picked over for bones or imitation crab) Use fresh crab for gluten free and diabetic friendly diets
  • cream cheese - 2 tablespoons (I used light cream cheese)- if lactose intolerant just omit this and add a few more caramelized onions and it is just as delicious
  • Old Bay Seasoning - 1/2-1 teaspoon or to taste
  • salt and pepper - to taste
  • garlic chives - 2 tablespoons chopped finely


  • butter - 2 tablespoons (Use dairy free margarine if lactose intolerant)
  • lemon - juice of one lemon



  1. 1Preheat oven to 190 degrees C (375 F)
  2. 2In 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.
  3. 3Lay 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.
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