Crab Stuffed Cod

    55 minutes

    Fresh cod fillets stuffed with crab, onion, cheese and tomato. Baked until brown and flaky, this gourmet dinner is so amazing you wont believe you made it.

    72 people made this

    Serves: 6 

    • 1/4 cup olive oil
    • 1 stalk celery, finely diced
    • 3 spring onions, finely diced
    • 1 teaspoon minced garlic
    • 170g tinned crab meat, drained
    • 3 slices dry white bread, crusts removed and cubed
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 egg, beaten
    • 1/2 cup grated Romano cheese
    • 2 tablespoons lemon juice
    • 1 tomato, seeded and diced
    • 1/8 teaspoon ground black pepper
    • 5 tablespoons butter, melted
    • 6 (130g) cod fillets

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 190 degrees C. Lightly grease a 20x30cm baking dish.
    2. Heat olive oil in a frying pan over medium heat. Add celery, spring onion and garlic. Cook and stir for a few minutes until soft. Remove from heat then stir in the crab meat, bread cubes, egg, Romano cheese, lemon juice and tomato. Season with salt and 1/4 teaspoon of pepper then mix until well blended.
    3. Lay the cod fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet then fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing then drizzle with any leftover melted butter. Cover the dish with a lid or aluminium foil. (The dish may be also made ahead of time and refrigerated at this point.)
    4. Bake for 20 minutes in the preheated oven then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

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    Reviews in English (71)


    If I could rate this wonderful recipe with a couple more stars I would do that. This was so belongs on a menu in a fine restaurant! I made a couple of changes only because I didn't have the ingredients listed but, OMG, it was fabulous too. This is what I did >>> I used store bakery bread, I cut into cubes, and while the oven was preheating placed the cubes on a baking sheet in the oven to dry for a few minutes. I used fresh Parmesan (shredded) in place of the Romano. I didn't have any fresh tomatoes so I substitued a can of diced tomatoes with basil, garlic, and oregano. (I diced the tomatoes even finer, using approximately the quantity of a fresh tomato.) The fish I had on hand was Cod. Will make this often. Great recipe to make for company if you know they like fish. Thanks JellyKO for posting this most delicious, simple, and eye pleasing recipe.  -  22 Jun 2006  (Review from Allrecipes USA and Canada)


    This was good! I would definitely use a maine crab meat (a sweeter meat) instead of blue crab. Also be sure to really pat the fish dry before stuffing and baking or you'll end up with a pan of water.  -  11 Jan 2006  (Review from Allrecipes USA and Canada)


    This was a great recipe. I substituted three things from the orignal. First I used lobster instead of crab, because I had some leftover. I used the end of a loaf of Italian that I oven dried, and I used a small swet onion in place of the green onions (I don't like them.) This was pretty easy to prepare and the result was wonderful. Definately worthy of company. Thanks for this delicious meal. I'm sure I will make it again with lobater or try it with crab.  -  26 Aug 2006  (Review from Allrecipes USA and Canada)