Crab-Topped Fish Fillets Recipe

4.5 4 12
Crab-Topped Fish Fillets Recipe
Crab-Topped Fish Fillets Recipe photo by Taste of Home
Publisher Photo

Crab-Topped Fish Fillets Recipe

Read Reviews
4.5 4 12
Publisher Photo
Crab-Topped Fish Fillets are elegant enough for company but truly no-fuss. "We live in south Florida, where fish is abundant," writes Mary Tuthill of F. Myers Beach. "We like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special fish is one of my husband's favorites."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 sole or cod fillets or fish fillet of your choice (6 ounces each)
  • 4 sole or cod fillets or fish fillet of your choice (6 ounces each)
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/3 cup slivered almonds, toasted
  • Paprika, optional

Directions

Place fillets in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice.
Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat for 5 minutes or until topping is lightly browned. Sprinkle with almonds and paprika if desired. Yield: 4 servings.
Originally published as Crab-Topped Fish Fillets in Taste of Home October/November 2001, p9

Nutritional Facts

1 each: 457 calories, 31g fat (5g saturated fat), 90mg cholesterol, 585mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 40g protein.

  • 4 sole or cod fillets or fish fillet of your choice (6 ounces each)
  • 4 sole or cod fillets or fish fillet of your choice (6 ounces each)
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/3 cup slivered almonds, toasted
  • Paprika, optional
  1. Place fillets in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice.
  2. Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat for 5 minutes or until topping is lightly browned. Sprinkle with almonds and paprika if desired. Yield: 4 servings.
Originally published as Crab-Topped Fish Fillets in Taste of Home October/November 2001, p9

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Reviews forCrab-Topped Fish Fillets

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wrenjen523 User ID: 7407554 33389
Reviewed Sep. 25, 2013

"I didn't use nuts, because I couldn't be bothered. I picked the recipe, then read the reviews on here, and I was expecting it to be better than it was. I think in the future I'll use approximately half the mayonnaise. It was just Ok, not WOW! but so quick and easy I'm likely to make it again. I had it ready to go before the oven was done preheating. I just wish it was the kind of recipe that would be good cold, or good for work the next day."

MY REVIEW
ldaluz User ID: 2449746 109600
Reviewed Dec. 4, 2012

"easy and very good!! I don't like fish very much but this is one recipe I will make again!"

MY REVIEW
JackieMG User ID: 198629 50203
Reviewed Feb. 16, 2011

"I've made this a couple of times for myself (as I'm a widow & live alone) & it is delicious! I use cod filets & shredded mild cheddar/jack cheese or shredded mozzarella cheese & do not use nuts, as I don't care for any kind of nuts w/seafood."

MY REVIEW
katlaydee3 User ID: 3741999 38401
Reviewed Oct. 3, 2010

"Loved this recipe! I used Orange Roughy and followed the recipe exactly. quick and easy, will make again for sure."

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