Crab stuffed whitefish with tahini recipe is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle. Furthermore, it can be done in just 30 little minutes.
Have This!
- Two lbs. white fish
- One tablespoon olive oil
- Half-cup onion
- Two gloves garlic
- One crab meat
- Two tsp. cream cheese
- A tsp. tahini
- Two tsp. old Bay Seasoning
- Salt and pepper – to taste
- Two garlic chives
- Lemon butter sauce
Do This!
- Preheat oven to 190 degrees C (375 F)
- In a medium sauce pan, add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic.
- Add chopped up crab meat/imitation crab meat, cream cheese, old bay seasoning, salt and pepper, tahini, and garlic chives and stir until well incorporated.
- Remove crab mixture from heat and allow to cool.
- Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
- Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
- Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
- Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
- Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.
