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Crab-Topped Cod Recipe
Crab-Topped Cod Recipe photo by Taste of Home
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Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.—Cheryl Woodson, Liberty, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 can (6 ounces) lump crabmeat, drained
  • 1 plum tomato, seeded and diced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons drained capers
  • 2 tablespoons sherry or chicken broth
  • 1/2 teaspoon coarsely ground pepper
  • 4 cod fillets (5 ounces each)
  • 1/4 teaspoon salt
  • Snipped fresh dill

Nutritional Facts

1 serving equals 198 calories, 4 g fat (2 g saturated fat), 100 mg cholesterol, 647 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture.
  2. Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill. Yield: 4 servings.
Originally published as Crab-Topped Cod in Country Woman February/March 2013

Nutritional Facts

1 serving equals 198 calories, 4 g fat (2 g saturated fat), 100 mg cholesterol, 647 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchange: 4 lean meat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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