Baked Cod with Crabmeat Stuffing Recipe

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I originally made this stuffing to stuff mushroom caps but the decided to try it with cod.My son love this fish recipe.
Recommended: Top 10 Canning Recipes
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Cook: 60 min.
MAKES: 4 servings


  • 2-8oz.cod loin.Cut loins in half.
  • 2 sleeves ritz crackers crushed
  • 1 stick butter
  • 1/4 cup finley chopped onion
  • 1/2 cup celery finely chopped
  • 1/2 TBSP minced garlic
  • 2-3 TBSP grated parmesan cheese
  • 8 oz. imitation crab meat chopped
  • 8 oz. vegetable broth or water
  • salt/pepper


  1. Place cod loins in lightly oiled baking dish.
  2. Heat oven to 425 degrees.
  3. Finley crush cracker crumbs in medium bowl,set aside. In large saute pan melt butter over med-high heat.When melted add onion ,garlic,celery.Cook until soften.Stir butter mixture into crushed crackers.Stir in parmesan,crabmeat and add broth or water to moisten.Add salt and pepper. Mixture should be moist enough to hold together not dry.
  4. Place stuffing on top of cod loins.Sprinkle with parmesan cheese.Bake uncovered 25 minutes. Yield: serves 4
Notes: Notes: This stuffing can be used to stuff mushroom caps or stuff jumbo shrimp. Everyone loved the stuffing.You can also used flavored Ritz crackers or the whole wheat .

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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