Crabmeat Stuffing with fish is the perfect meal for any special occasion. It’s super easy to make and has flavor packed into every bite!
You will be shocked how easy it is the first time you make it.
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Why this Recipe is a Keeper
I love this recipe because it’s so flavorful and easy and is great for a special meal.
- 30 Minute Meal: It will take an easy 30 minutes to make this delicious fish dinner.
- Easy Ingredients: All of the ingredients are super easy to find at the grocery store.
- Family Friendly: Everyone will love this crab stuffed tilapia.
- Makes Great Leftovers: Freeze the leftovers to enjoy later!
If you’re looking for more seafood recipes, try these Air Fryer Catfish Nuggets, Air Fryer Halibut with Pistachio Crust and Creamy Shrimp Alfredo
What Type of Crab Meat is Best?
Blue crab meat is some of the best crab you can get thanks to its sweetness and quality flavor. The flavor is buttery and rich while the claw meat tends to have a nutty flavor.
Ingredient Notes for Crab Stuffed Flounder
You will need only a few simple ingredients that are all easy to find at your local grocery store.
- Lump Crab: Canned lump crab meat is the best for this stuffing recipe.
- Seasoned Breadcrumbs: Make your own breadcrumbs with the seasonings of your choice, like cajun, old bay and parsley.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Seafood Recipe
- Different Breadcrumbs: Instead of making your own seasoned bread crumbs, try using panko or crushed crackers.
- Crab: Stuff with a crab cake or crab dip if you prefer.
- Appetizer: Make as a tasty appetizer, garish with a little cajun seasoning or parmesan cheese.
Pro Tip
Rinse the crab meat with cold water to enhance the flavor and remove any remaining residue. You can also soak the crab meat in water with a couple ice cubes for 10 minutes, then drain in a fine mesh sieve.
How to Make Crab Stuffed Tilapia
Crab stuffed fish can be done in a quick and easy 3 steps!
These are the basic steps for making Fish with Crabmeat Stuffing. Refer to the full, printable recipe card below for detailed instructions.
1. Prep Ingredients and Butterfly Fish
Mix together crab meat, melted butter, breadcrumbs, chopped garlic, shredded pepper-jack, lemon juice, salt and pepper, and dill. Chop a slit into the center of fish, making a pocket for the filling.
2. Assemble Fish
Fill each pocket with 1/4 of the mixture. Brush fish filet with melted butter. Sprinkle paprika, salt, pepper and dill on top of fish.
3. Place in Pan, Bake and Serve
Line dish with foil and use a nonstick spray. Bake in a baking dish at 350 degrees for 12 minutes. Fish will be tender and flake apart when done. Garnish with a lemon wedge and chopped parsley.
Recipe FAQs
Expert Tips for Making This Crabmeat Stuffing for Fish Recipe
- This Recipe Can be Doubled: This recipe can easily be doubled for a crowd. Increase the ingredients proportionately and split it into two dishes before baking.
- Add Vegetables: Add your favorite veggies like onion, tomato or peppers into crab stuffing for fish.
- Cornbread: Make some delicious corn bread to serve with your stuffed fish.
- Mushrooms: Try making crab stuffed mushrooms.
Find more Recipes to Serve with Crab Stuffed Tilapia
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Fish with Crabmeat Stuffing
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Ingredients
Filling
- ½ cup Lump crab meat
- 5 tablespoons Butter, melted
- 1 cup Seasoned breadcrumbs
- 1 clove Garlic, minced
- ½ cup Pepper-jack cheese, shredded
- 1 tablespoon Lemon juice
- 1 pinch Dill
- Salt and pepper, to taste
Fish
- 4 Tilapia fillets, thawed
- 1 tablespoon Butter, melted
- ½ teaspoon Paprika
- ¼ teaspoon Dill
- Salt and pepper, to taste
Instructions
- Mix together all filling ingredients.
- Cut a slit into the center of fish, making a pocket for the filling.
- Fill each pocket with 1/4 of the filling.
- Brush fish with melted butter.
- Sprinkle paprika, salt, pepper and dill on top of fish.
- Bake at 350 degrees for 12 minutes.
- Fish will flake apart when done. Serve with a lemon wedge.
Christina’s Notes
- This Recipe Can be Doubled: This recipe can be doubled for a crowd. Simply increase the ingredients proportionately and split it into two dishes before baking.
- Add Vegetables: Add your favorite veggies like onion, tomato or peppers into crab stuffing for fish.
- Cornbread: Make some delicious corn bread to serve with your stuffed fish.
- Mushrooms: Try making crab stuffed mushrooms.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
i am always looking for great fish recipes and this looks incredible! this will definitely make the rotation for our friday nights around here. thank you for sharing with tuesday night supper club.
Thnx for stopping by to link up at my party this weekend! 🙂
this sounds interesting…i am imagining the taste of tilapia and crab. thanks for sharing the recipe.
Hi sis,
I had bookmarked this page and I will surely cook your Crab Stuff Tilaia this coming Holy Week Observance here in the Phil.
Mine is up at FTF #38
Dumaan, nakibasa at natakam
Its me,
Cielo of Brown Pinay
Also blogging at:
My Point of View
GCircles
PartyPreppies
I bet it was delicious, light and satisfying. I have seen some of these from those guys that were driving around town selling boxes of seafood. One of those were the tilapia stuffed with crab meat. Hmmm.. sounds yummy! Visiting!
I love fish and tilapia is one of them. Seafood are healthy. See you agian, mine is up – FTF103
I LOVE fish, and this sounds like something I would order in a nice restaurant in a coastal town on vacation. Thanks for the recipe and for linking to Food on Fridays!
Crab and tilapia are two of my favorite things but I’ve never combined the two. I will try your recipe soon because it looks delicious. I found you on At the Picket Fence. I linked a recipe for Banana Heath Bar Pie that is fabulous.
I’m so not a fish eater but this looks delicious! Thanks for linking up! I’ll be sharing this in my Feature Friday post!
This sounds so good! Love finding great new seafood recipes. Thank you for linking up this week. Would love for you to add your most popular recipe to our Star Recipes Collection (25+ and counting so far)!
We eat lots of tilapia at our house since it is so readily available now and is sustainable. I’m looking forward to trying this. Thanks for linking it to What’s On the Menu Wednesday at Dining With Debbie.
Just Stopping by from TMTT. My husband loves to eat talapia, and I am always looking for ways to fix it so i will have to give this a try. I wanted to invite you to check out my Iron Chef Challenge This month’s themed ingredient is canned tomatoes, so link up a recipe using those and you could win a prize. It should be a lot of fun, hope you can join us!!
I used to get something very similar to this at a restaurant that is now out of business where I live. They made it with sole. For the person asking about substitions, my guess is any white fish would work. I haven’t had this in eons, so thanks for the recipe so I’ll know how to make it for myself.
I am drooling!!! Looks so delicious! Thanks for sharing!
http://willcookforsmiles.blogspot.com/
This look scrumptious! I’d love for you to come share this at the Recipe Exchange I’m hosting. It would be such a wonderful addition! Hope to see you there.
Krista
It’s times like this that I wish I wasn’t allergic to fish! Sure looks like an easy recipe! Thanks for linking up to Making Your Home Sing Monday!
I found this post through Making the World Cuter and wanted to say how much I like it! I would also love for you to link up with me at Saturday Mornings if you haven’t been by yet! Everyone is welcome and prizes are awarded monthly to those who join in! Here is the link if you want to “Strut Your Stuff!”
http://www.thesaturdaymorningsblog.com/2011/03/strut-your-stuff-for-march-link-up_12.html
Yum, I’m definitely trying that!
I have been looking for recipes for Tilapia. It is such a great fish along with catfish. Could the recipes be interchangeable???
The filling is very light without many overpowering flavors. I’m sure it would complement various types of fish. I have to admit, Ann, that I’ve never really had catfish. So, I can’t say for sure. If you decide to try it with catfish, let me know how you make out!
Thanks for reading!
oh.my.gosh. i cant wait til I can eat fish again! that looks AMAZING!!!!