Crab Stuffed Whitefish with Tahini Recipe

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.