Delicious Crab Stuffed Whitefish
Elevate your dinner with this gourmet crab stuffed whitefish, featuring a creamy crab mixture and baked to perfection.
Ingrédients
For the stuffing
- 1 cup lump crab meat, free of shells
- 1/2 cup breadcrumbs gluten-free breadcrumbs can be used for a gluten-free option
- 1/4 cup mayonnaise Greek yogurt can be used for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped green onions
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
For the fish
- 4 fillets whitefish Firm white fish like cod or tilapia can be used if needed.
Instructions
Preparation
- Gather all the ingredients, ensuring the crab meat is free of shells and debris.
- In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Preheat your oven to 375°F (190°C).
- Pat the whitefish fillets dry with a paper towel.
Baking
- Stuff the crab mixture into each whitefish fillet.
- Place the stuffed fillets on a lined baking sheet, ensuring they are spaced adequately for air circulation.
- Bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork.
Serving
- Allow the fish to cool slightly before serving warm.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze wrapped tightly for up to 3 months.