Crab Stuffed Fish Fillets

Perfect dinner for the seafood lover and makes an easy Lenten Friday meal too! Delicate white fish wrapped around delicious crab stuffing makes this a wonderfully elegant, easy dinner. Make it tonight!

Crab Stuffed Fish Fillets

Yield: 4 stuffed fillets

Ingredients:

1 – 1 ½ pounds sole, flounder or white fish fillets, skinless
1 6-ounce can fancy crab meat (4-ounces crab), drained
2 tablespoons red pepper, finely chopped
3 tablespoons yellow onion, finely chopped
¼ cup panko bread crumbs (regular or gluten free)
¼ cup plain non-fat Greek yogurt
1 tablespoon lemon juice
½ teaspoon kosher salt
Dash cayenne pepper
Olive oil
Vegetable or olive oil spray
1 fresh lemon, thinly sliced

Equipment needed:

Cutting board
Chef knife
Measuring spoons
Dry measuring cups
Small mixing bowl
Fork or small rubber spatula
Baking sheet
Aluminum foil

These fish fillets are one of my favorite recipes when I want something restaurant style, but don’t want to spend the money eating out! One solution would be purchasing stuffed sole fillets from the store or Omaha Steak, which are pre-made with who knows what inside. They might be easy and pretty tasty, but I thought I could make something better with less preservatives and fat. Checked the pantry and I had a can of fancy crab meat and had a large packet of flounder fillets on sale. So I set out to make them. This final recipe is so yummy with little fat and tons of flavor. Super simple too… so preheat your oven and let’s make stuffed fish!

Preheat oven to 375 F.

First make the crab stuffing. This will give it a chance to sit for a few minutes while you prepare the fish fillets. Combine the drained crab, red pepper, onion, bread crumbs, yogurt, lemon juice and seasonings in a small mixing bowl. Using a fork or small rubber spatula, mix the ingredients well. Allow to set for 3 – 5 minutes so bread crumbs can absorb the excess liquid in the stuffing. Line a half baking sheet with aluminum foil and spray with vegetable or olive oil. Using foil will make cleanup a breeze later too.

Place four fish fillets on a cutting board and divide the stuffing between the fillets. (If using a large fillet, divide fillet into four equal slices.) Place stuffing in a small mound in center of each fillets. Carefully roll fillet around stuffing and place seam side down, on the prepared pan. Stuffing will poke out each side slightly. After rolling the four fillets, drizzle a small amount of olive oil over each stuffed fillet, as shown. The oil will help brown the final product. All wrapped up… Like in little blankets? Thinly slice the lemon, getting at least 8 slices… two for each fillet. Place lemon slices on fish, overlapping slightly, as shown above. Place pan on center rack of a preheated 375 F oven. Bake for 25 – 30 minutes or until fish and lemons are slightly golden.

They smell soooo good… taste great too! My hubby really liked them, especially with my Perfect Pesto Pasta dish I made that night! Green vegetables, like roasted broccoli or Lemony - Garlic Green Beans are a lighter accompaniment with terrific meal appeal too. This meal is not only delicious, but healthy too… Enjoy!!