Description
Crab Stuffed Whitefish is a delicious and elegant dish featuring tender whitefish fillets filled with a flavorful crab mixture. This baked seafood recipe combines lump crab meat, breadcrumbs, and a tangy blend of mayonnaise, Dijon mustard, lemon juice, and spices for a hearty, crowd-pleasing entree perfect for dinner parties or family meals.
Ingredients
Scale
Whitefish and Stuffing
- 4 fillets of whitefish
- 1 cup lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the fish evenly.
- Prepare Crab Mixture: In a mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, chopped green onions, Old Bay seasoning, salt, and pepper. Mix thoroughly to form a cohesive stuffing.
- Arrange Fillets: Place the whitefish fillets flat on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Stuff Fillets: Evenly distribute the crab mixture onto each fillet, gently pressing it down to cover the surface.
- Bake: Place the stuffed fillets in the preheated oven and bake for 20-25 minutes, or until the fish flakes easily with a fork and is cooked through.
- Serve and Enjoy: Remove from the oven and serve the crab-stuffed whitefish warm. Pair with your choice of sides for a complete meal.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Adjust seasoning to your preference, especially if you prefer less salt.
- Breadcrumbs help to bind the stuffing; panko can be used for a lighter texture.
- Serve with lemon wedges for an extra citrusy kick.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
