Fish Stuffed With Crab
A flavorful fish dish stuffed with succulent crab meat, enhanced with garlic, lime, and vegetables, perfect for seafood lovers and special occasions.
Ingredients
- 4 lb. fresh or frozen dressed striped bass or other fish ⓘ
- 2 cloves garlic ⓘ
- 3 Tbsp. lime juice ⓘ
- 1/4 tsp. pepper ⓘ
- 1 medium onion, chopped
- 1 medium green pepper, chopped ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 2 medium tomatoes, peeled, seeded and chopped ⓘ
- 7 1/2 oz. can or 1 1/2 cups crab meat, drained, flaked and cartilage removed ⓘ
- 1/4 cup dry white wine ⓘ
Instructions
- Thaw the frozen fish if necessary and cut it in half lengthwise.
- Remove the bones from the fish.
- Chop the garlic and rub it over all surfaces of the fish.
- Sprinkle the fish with lime juice, pepper, and 1 teaspoon of salt.
- Place one half of the fish, skin side down, in a well-greased 15 x 10 x 1-inch pan.
Tips & Substitutions
For a more robust flavor, consider adding fresh herbs like parsley or dill to the crab mixture. If you don't have crab meat, you can substitute it with shrimp or scallops for a different texture. Ensure to keep the fish skin intact to help hold the stuffing, and if using frozen fish, make sure to thaw it completely for even cooking. This dish is a fantastic alternative to traditional seafood recipes.
Serving Suggestions
Serve the fish stuffed with crab alongside a fresh garden salad or steamed vegetables for a balanced meal. A light white wine pairs beautifully, enhancing the flavors of the dish. You might also consider serving it with a side of rice or quinoa to soak up the delicious juices. For a special touch, drizzle with a homemade lemon-butter sauce.
Storage & Reheating
Store any leftover stuffed fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving as it may make the fish rubbery. Enjoy leftovers in a seafood salad or sandwich for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Stuffed With Crab contains roughly 800 calories, with 8g protein, 48g carbohydrates, and 64g fat. It is an excellent source of vitamin C (156% of the Daily Value), vitamin A (40% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 582mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Absolutely! While striped bass is a great choice, you can use other firm white fish like haddock or cod. Just ensure that the fish is thick enough to hold the stuffing. Adjust cooking times if necessary, depending on the thickness of the fish you choose.
How can I make this dish gluten-free?
To make this dish gluten-free, ensure that any additional ingredients like the wine and seasonings are certified gluten-free. You can also serve it with gluten-free sides such as quinoa or roasted vegetables to keep the meal completely gluten-free.
What can I do with leftover crab stuffing?
Leftover crab stuffing can be used in several ways. Consider making crab cakes by mixing it with breadcrumbs and an egg, then pan-frying until golden. Alternatively, use it as a topping for baked potatoes or as a filling for omelets for a delicious breakfast option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).