Crab Stuffed Orange Roughy
Indulge in the delicate flavors of “Crab Stuffed Orange Roughy,” a gourmet seafood dish that's surprisingly simple to prepare. Juicy orange roughy fillets are elevated with a savory stuffing of tender lump crab meat, crunchy Panko breadcrumbs, and nutty Parmesan cheese, infused with bright lemon juice, aromatic garlic, and fresh parsley. The fillets are baked to perfection, ensuring a moist, flaky texture that pairs beautifully with the golden, crisp topping. Finished with a brush of melted butter and a squeeze of fresh lemon, this dish balances rich, buttery flavors with zesty freshness. Ready in just 45 minutes and perfect for an elegant dinner or special occasion, this recipe combines restaurant-quality taste with effortless preparation. Serve alongside steamed vegetables or a light salad for a stunning seafood entrée that will impress any crowd!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) orange roughy fillets
- 1 cup lump crab meat
- 0.5 cup Panko breadcrumbs
- 0.25 cup (grated) Parmesan cheese
- 2 tablespoons mayonnaise
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (melted) butter
- 1 as needed olive oil cooking spray
- 4 for garnish lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil cooking spray.
In a mixing bowl, combine the lump crab meat, Panko breadcrumbs, Parmesan cheese, mayonnaise, chopped parsley, lemon juice, minced garlic, salt, and black pepper. Stir until thoroughly mixed.
Place the orange roughy fillets on a clean working surface. If the fillets are thick, you may slice horizontally to create a pocket for stuffing.
Evenly divide the crab mixture and spoon it onto one side of each fillet (or into the pocket if the fillets are cut). Fold the fillets over to enclose the stuffing, securing the edges with toothpicks if necessary.
Transfer the stuffed fillets to the prepared baking dish. Brush the tops of the fillets with melted butter to keep them moist during baking.
Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the stuffing is heated through.
Remove the toothpicks, if used, before serving. Serve the crab-stuffed orange roughy hot, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
