Crab Stuffed Fish

"I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think."
photo by JES8887 photo by JES8887
photo by JES8887
photo by chris photo by chris
photo by Marshj154 photo by Marshj154
Ready In:




  • Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
  • In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
  • Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
  • Bake for 20 -25 minutes, or until fish flakes easily with a fork.

Questions & Replies

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  1. briancook64
    Looks like more than paprika on top of fish. Bread crumbs?
  2. teeshirtsbywanda
    Using this for a 2 1/2 lb whole fish .... do I? need to adjust the baking time?


  1. schwartz.el
    Great recipe. I used a 6 oz. can of crab meat and a little less bread crumb than called for and also added my own "old bay" seasoning mix. It was very tasty and the whole family enjoyed this. I will add it to the list of recipes!
  2. Sharon M.
    Delicious! Added Ild Bay to stuffing as suggested.
  3. Therese  L.
    I made this twice, its fabulous! The stuffing also goes really well in stuffed mushrooms. Thanks Gail.
  4. Wanda K.
    This was fantastic! We have fish every year for Christmas Eve and I was looking for a good recipe for crab-stuffed fish. So glad I came across this. I wouldn’t change anything - except the stuffing is so good that I might double it for the 6 fillets! Thank you for sharing this. It will be a new tradition.
  5. MJ w.
    Love this recipe. I only had 2 fillets, so I stacked them and baked them. I did add salt and pepper plus a little old bay. This is a keeper.


  1. Holly B.
    Use part Ritz crackers and part bread crumbs. Deglaze with a little sherry.
  2. Cindy B.
    Added, some baby tomatoes halved with sweet onion, sprinked some cajun seasoning on top. stuffed with just lump crab meat. Husband loved it
  3. love2gardn
    This was FABULOUS! I changed the servings to two (for one 3/4 lb. grouper fillet) and followed the recipe except for using a can of baby shrimp instead of crabmeat. Accidently, I didn't halve the amount of shrimp so there was a lot of shrimp filling (too much to fit in the fish to roll), so after I smooshed in as much as I could and rolled it up, I just filled it in around the fish and into the sides before baking. I didn't cut the fillet in two until after it was baked (easier to fill and roll). After it was finished baking (about 25 minutes), I just sliced it down the middle and it was easily placed on two plates. I will definitely make it again, maybe next time with crabmeat, a crab/shrimp combination, or another can of baby shrimp. This was simple but definitely gourmet tasting!
  4. g8rdan23
    Very tasty! I made this with tilapia and I used cilantro instead of parsley and it turned out great!


I am a toddler teacher at a daycare. I love to cook & I plan a cooking activity with "my kids" every week. I learned to cook through my best friends mom & my grandma. I would consider cooking my passion. I never follow a recipie completly. I always add my own twists. I realized awhile ago I add so many twists that it is my recipie. I would have to say that this website is my favorite cookbook. I hope you enjoy my recipies as much as my family does.
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