Save on Pinterest

Crab-Topped Fish Fillets

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and 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 dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
  • 1 can (6 ounces) crabmeat, drained and flaked, 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


  • Place fillets in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until fish flakes easily with a fork, 18-22 minutes. 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 until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts
1 fillet: 429 calories, 31g fat (6g saturated fat), 128mg cholesterol, 1063mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 33g protein.

Recommended Video


Click stars to rate
Average Rating:
  • SColson132
    Aug 19, 2020

    Wonderful recipe! Used salmon, and just plopped the crab mixture on top before baking it. Also left off the almonds (which I despise). Turned out very well!

  • cast_iron_king
    Jun 5, 2019

    This recipe is very similar to our favorite Tilapia Parmesan recipe, so I was intrigued to try it, and I wasn't disappointed! The addition of crab really changed the flavor profile of the dish. Obviously, I used tilapia instead of cod, and I cut the recipe in half because I'm cooking for two. My tilapia fillets were a little thin, so instead of baking them first, I broiled them for a couple minutes each side and then added the topping and broiled for two more minutes. They turned out beautiful and delicious! Excellent recipe!

  • Appy_Girl
    May 20, 2019

    This was such a tasty recipe. I also reduced the amount of mayonnaise and the amount of parm cheese to just 1/3 cup each. I used fresh jumbo lump crabmeat. I also used some Old Bay to the crab mixture. I lightly sautéed the fish then topped with the crab mixture and put both right into the oven. A most lovely meal. VFE.

  • annrms
    May 19, 2019

    DH prepared a TOH recipe for "Crab-Topped Fish Fillets" last night. He used frozen cod loins; we like them because of their uniform thickness. I patted them dry with many, many paper towels...worth the effort...did not have to drain cooking juices. Used king crab that I thawed and shelled...also patted it dry well. Followed advice of one reviewer about using less mayo.

  • Brent
    May 14, 2019

    No comment left

  • bicktasw
    May 9, 2019

    As soon as I took this out of the oven I KNEW it would be a big hit! I used Basa (also known as Swai) instead of cod and added a sliced green onion to the imitation crab mixture. I did not top it with the almonds because my husband cannot eat nuts..... It reminded me of the cheesy imitation crab dish that you can find at the Chinese buffet. I will surely make this again ....... and again...... and again! Perfect for a quick yet elegant meal for family or company. 5 stars for sure! Susan Bickta Volunteer Field Editor

  • homemadewithlove
    May 2, 2019

    A favorite with my husband. Made as is and served with rice and salad. Love the almonds with the crab.

  • Allison
    Mar 31, 2019

    This was quick and easy to throw together. I toasted the almonds wondering how they were going to add anything, and man did they ever. Absolutely add the toasted almonds, they add great flavor. I'll be making this again.

  • wrenjen523
    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.

  • dianeejohnson47
    May 8, 2013

    No comment left