Fish with Crabmeat Topping

Fish with crabmeat topping is the culinary version of a seafood power couple. This stellar seafood recipe stars mild white fish and a dreamy crab topping—made with Parmesan, mayo and a splash of lemon juice—that turns lightly golden in the oven. Once broiled, it gets a final flourish of toasted almonds and paprika.

The great thing about this crabmeat topping for fish is that you can keep it budget-friendly by using canned crabmeat or even imitation crab. Of course, if you want to splurge, you can use real lump crabmeat. Serve it with a nice salad, steamed or roasted green vegetables, and an excellent white wine, and you’ll trick your crowd into thinking you’re a gourmet chef.

Ingredients for Fish with Crabmeat Topping

• Fish: There are many different types of flaky whitefish, but cod, sole and halibut are known for their mild flavor and flaky texture. You want a fillet that holds together enough to make a solid base for the toppings. It’s OK to use frozen fillets if you defrost them first, but fresh fish is always tastier.
• Crabmeat: Canned crab or surimi (Japanese imitation crab or crab stick) work fine in this crab topping for fish. I love the sweetness of faux crab, which you can flake easily with a fork.
• Parmesan cheese: Grated Parmesan adds a nutty, salty flavor to the crab mixture.
• Mayonnaise: Mayonnaise holds the creamy topping together. Use your favorite brand or make homemade mayonnaise from scratch.
• Lemon juice: Lemon is a go-to for most seafood recipes. The acid contrasts nicely with the fish fillets, bringing a zesty spark to the crab topping. Don’t overlook this ingredient; even just this tiny amount amplifies the flavor of this whole dish.
• Almonds: The earthy nuttiness of sliced almonds is a lovely balance for the whitefish and crab. Toast the nuts before adding them to the dish. Keep an eye on these thinly sliced little guys; they will burn if ignored.
• Paprika: Paprika adds a little smoky spice and pop of color to this crab-topped fish.

Directions

Step 1: Bake the fish fillets

Preheat the oven to 350°F. Place the fillets in a greased 13×9-inch baking pan. Bake, uncovered, until the fish flakes easily with a fork, 18 to 22 minutes.

Editor’s Tip: Add salt and pepper to the fillets before they go into the oven. Cooking times may vary depending on the thickness of your fillets, so start checking their doneness at about 10 minutes.

Step 2: Make the crab topping

Meanwhile, in a large bowl, stir together the crab, Parmesan cheese, mayonnaise and lemon juice.

Step 3: Broil the crab-topped fish

Drain the cooking juices from the baking dish. Carefully spoon the crab mixture over the fillets. Broil the crab-topped fish fillets 4 to 5 inches from the heat until the topping is lightly browned, about five minutes. After removing the fish fillets from the oven, sprinkle them with almonds and, if desired, paprika.

CHRISTINE MA FOR TASTE OF HOME

Recipe Variations

• Adjust your mayo: Want more crab than salad? Reduce the amount of mayonnaise to highlight the crab, but don’t cut it out completely; the topping won’t hold together without it.
• Spice it up: Investigate your spice rack for sensible additions. A dash of Old Bay seasoning in the crab topping might be just the thing. A dash of lemon pepper on the fillets before baking is a tasty idea. Get creative!
• Bring the heat: Finely chopped serrano pepper, chives and cilantro in the crab topping will add a nice kick. Want a crunch without the spice? Try a diced sweet pepper in the mix.

How to Store Crab-Topped Fish

Wrap your crab-topped fish fillets tightly or store them in an airtight container and refrigerate them. Fish and seafood are some of the most challenging leftovers to store, so the best plan is to cook only the amount you plan to eat.

How long does crab-topped fish last?

If kept in an airtight container, you can safely eat crab-topped fish within three to four days. Fish tends to become more fragrant (to put it politely) the longer it stays in the fridge, so aim to eat those leftovers sooner rather than later.

How do you reheat crab-topped fish?

It’s easy to overcook fish, so keep an eye on it when reheating your fish with crab topping. Broiling it for one or two minutes is best practice, but you can use a microwave in 30-second increments. Just don’t use the microwave at work; your colleagues might have an opinion about the smells in the shared office kitchen!

Fish with Crabmeat Topping Tips

CHRISTINE MA FOR TASTE OF HOME

What are the best types of fish for crabmeat topping?

It can be overwhelming to figure out which fish is best for which recipe, since many will work well. For this recipe, cod, sole and halibut are the first suggestions because of their mild flavor and flakiness, but tilapia, sea bass, trout and even salmon can all work with a crab topping. The bottom line is you should use the freshest fish you can find.

How else can you cook fish with crabmeat topping?

As an alternative to baking, you can take a hint from this pan-seared cod recipe and cook your fish in olive oil or butter on the stovetop for just a couple of minutes on both sides. Cooked fish should be cooked to an internal temperature of 145°. Add the crab topping and broil it for an extra minute or two. You can also cook the fish in foil packets in the oven or on the grill. Add a smidge of olive oil and lemon to the foil, place the fish on top and wrap it tightly. When the fish is ready, add the crab topping and broil the fish on the foil.

What can you serve with crab-topped fish?

This dish is an elegant entree, but several supporting sides can enhance the whole meal. For example, add grilled vegetables with a mustard vinaigrette, a hearty Greek salad or some garlic-roasted sweet potatoes. When serving fish, consider the plate’s composition and bring in colors and textures you might be missing. No one loves a beige plate!