Crab-Topped Fish Fillets Recipe
Crab-Topped Fish Fillets Recipe photo by Taste of Home

Crab-Topped Fish Fillets Recipe

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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

This recipe pairs well with a light white wine.

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Reviews for Crab-Topped Fish Fillets

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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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