Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Looking for a way to make dinner feel a bit more special without spending hours in the kitchen? I know how tricky it can be to put together a nice fish dish that doesn’t leave you worried about overcooking or drying it out, especially on those busy weeknights when you’re juggling work emails and helping with homework.
That’s why this crab stuffed orange roughy has become one of my favorite go-to recipes: it’s straightforward to prepare, looks impressive enough for company, and turns an ordinary piece of fish into something that makes dinner feel like a treat.
Why You’ll Love This Stuffed Fish
- Restaurant-quality dish – This elegant stuffed fish tastes like something you’d order at a fancy seafood restaurant, but you can make it right in your own kitchen for a fraction of the cost.
- Simple ingredients – While it looks fancy, this recipe uses basic ingredients you can find at any grocery store – no special shopping trips needed.
- Make-ahead friendly – You can prepare the crab stuffing mixture ahead of time, making dinner assembly quick and easy when you’re ready to cook.
- Healthy protein option – This dish combines lean fish with protein-rich crab meat, making it a nutritious choice that doesn’t sacrifice flavor.
- Perfect for special occasions – Whether it’s a date night or dinner party, this stuffed fish is sure to impress your guests while being surprisingly simple to prepare.
What Kind of Crabmeat Should I Use?
When it comes to crab for stuffing fish, you’ve got several tasty options to choose from. Lump crabmeat is the classic choice – it’s got nice big chunks that give you those perfect bites of crab flavor, but backfin or special grade crabmeat work well too and are usually more budget-friendly. If you’re using fresh crab, make sure to pick through it carefully to remove any bits of shell (nobody wants a crunchy surprise!). While canned crab can work in a pinch, fresh crab will give you the best flavor and texture for this dish. Just avoid imitation crab meat – it’s actually made from fish and won’t give you that sweet, authentic crab taste that makes this dish special.
Options for Substitutions
This seafood recipe can be adapted with several substitutions if needed:
- Orange Roughy: If you can’t find orange roughy, try other mild white fish like cod, halibut, or tilapia. Just adjust cooking time based on the thickness of your fillets – thinner fillets will cook faster.
- Crabmeat: While fresh crab is best, you can use good quality canned crab meat. In a pinch, imitation crab meat works too, though the flavor won’t be quite the same.
- Bread crumbs: Regular or panko breadcrumbs can replace soft bread crumbs. If you’re going low-carb, crushed pork rinds or almond flour make good alternatives.
- Parmesan cheese: Romano or Asiago cheese can step in for Parmesan. They’ll give you that same salty, sharp flavor that works well with seafood.
- Green onions: A small regular onion or 2 tablespoons of finely chopped chives will work if you don’t have green onions.
- Plum tomato: Any fresh tomato variety will do, or you can use 2 tablespoons of drained, diced canned tomatoes.
Watch Out for These Mistakes While Cooking
The biggest challenge when preparing crab-stuffed fish is overcooking the orange roughy, which can quickly turn from perfectly flaky to dry and tough – aim for an internal temperature of 145°F and remember that the fish will continue cooking slightly after you remove it from the oven. A common mistake is using wet or undrained crabmeat, which can make your stuffing mixture soggy and prevent it from holding together properly – be sure to gently squeeze out any excess moisture before mixing with other ingredients. When preparing the stuffing, avoid overmixing the crab mixture as this can break up the delicate meat chunks and result in a paste-like texture – instead, fold the ingredients together gently until just combined. For the best results, let the stuffed fish rest for 3-5 minutes before serving, which allows the juices to redistribute and makes the stuffing easier to slice without falling apart.
What to Serve With Crab Stuffed Orange Roughy?
This elegant seafood dish pairs wonderfully with simple sides that won’t overshadow its delicate seafood flavors. A light rice pilaf or fluffy couscous makes an excellent base to soak up the buttery sauce from the fish. For vegetables, try roasted asparagus or steamed green beans with a squeeze of lemon, which complement the seafood without competing with it. If you want to round out the meal with a starter, a light mixed green salad dressed with a citrus vinaigrette works perfectly, picking up on the lemon notes in the main dish.
Storage Instructions
Keep Fresh: If you have any leftover crab stuffed orange roughy, place it in an airtight container and keep it in the fridge for up to 2 days. The sooner you enjoy it, the better it’ll taste, since seafood is best when fresh!
Prep Ahead: Want to get ahead? You can make the crab stuffing mixture up to 24 hours in advance and keep it covered in the refrigerator. When you’re ready to cook, just stuff the fish fillets and proceed with baking. This makes dinner prep so much easier!
Warm Up: To warm up any leftovers, place them in a covered baking dish in a 275°F oven for about 10-15 minutes, or until just heated through. Be careful not to overheat, as this can make the fish dry and rubbery. A little splash of lemon juice after reheating helps bring back the fresh flavors.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 100-110 g
- Fat: 150-160 g
- Carbohydrates: 80-90 g
Ingredients
- 1 chopped celery stalk
- 3 chopped green onions
- 2 cloves of garlic, minced
- 1/2 pound fresh crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 6 fish fillets (each 4 ounces)
- 1/4 cup olive oil
- 1 cup soft bread crumbs
- 1/2 cup parmesan cheese
- 1 chopped plum tomato
- 2 tablespoons lemon juice
- 1/2 cup butter, melted
Step 1: Sauté the Vegetables
In a large skillet over medium heat, heat some oil and add chopped celery, green onions, and minced garlic.
Cook until the vegetables are tender and aromatic.
Once done, remove the skillet from the heat and set it aside to cool slightly.
Step 2: Prepare the Crab Mixture
In a mixing bowl, combine the cooked celery, green onions, garlic, and crabmeat.
Add any additional seasonings or ingredients you prefer, excluding the fish and melted butter.
Stir everything together until well combined and set aside for stuffing the fish.
Step 3: Prepare the Fish Fillets
Take your fish fillets and brush them generously with melted butter.
Spoon a heaping tablespoon of the prepared crab mixture onto one half of each fillet.
Fold the other half of the fillet over the stuffing.
You can secure the fillet with a toothpick if necessary to keep it closed.
Step 4: Arrange in Baking Dish
Place the stuffed fish fillets in a 9 x 13 inch baking pan.
Spoon any remaining crab mixture over the top of each stuffed fillet.
Drizzle the remaining melted butter over everything to enhance the flavor and keep the fish moist during baking.
Step 5: Bake the Stuffed Fish
Preheat your oven to 375°F.
Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the fish flakes easily with a fork.
This ensures that the fish is fully cooked and deliciously flavored.
Step 6: Serve
Once the fish is cooked and flakes easily, remove it from the oven.
Let it cool briefly before serving.
Enjoy your elegantly stuffed fish as a delightful main course!