Crab-stuffed Orange Roughy

I’ve always ordered stuffed fish of whatever variety in a restaurant ~ it’s a wonder I’ve never made it in my own kitchen.

Orange roughy has a mild delicate flavor, with large flakes of meat that holds up well when cooked.  When paired with the delicious flavor of crab, you have a perfect dinner that’s elegant, without straining the food budget by ordering it at a restaurant.

This recipe looks way more time-consuming than it is. The stuffing is rich, moist, and delicious ~ if you prefer, it could be assembled an hour or two ahead of time and refrigerated until rolling and baking.  I like a little heat in the mix, adjust the seasonings to what you like.

It’s delicious, dignified, and easy as cherry pie! 

Crab-stuffed Orange Roughy


4 orange roughy fillets, about 6 ounces each
1 small onion, chopped
1 celery rib, chopped
1 tablespoon garlic, minced
3 tablespoons butter
2 tablespoons diced pimento
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1 tablespoon Penzy’s Ozark Seasoning or 1 teaspoon seafood seasoning
½ teaspoon red pepper flakes
½ teaspoon seasoned pepper
1 tablespoon lemon juice
1 egg, beaten
2 tablespoons melted butter
½ teaspoon paprika


Preheat oven to 400 degrees.
Heat butter in a large skillet; add celery onion and garlic.
Sauté until tender.
Remove from heat, stir in remaining ingredients through beaten egg, (up to melted butter.)
Spray a 9” x 13” baking dish with cooking spray.
Spread ¼ cup crab mixture out over each fillet.
Starting with the pointed end, roll up each fillet.
Place seam-side down in the baking dish.
Brush with melt butter.
Sprinkle each fillet with paprika.
Bake for 20-25 minutes, until it flakes easily with a fork.



  1. Pam, This looks really good...and we also rarely cook fish at home. The filling, (with spice/heat for sure!), sounds great except I'd have to leave out the pimento. Take Care, Big Daddy Dave

  2. Yum, Pam! This looks delicious! A perfect light, summer dish. Don't you just love Penzeys?

  3. I love crab stuffed fish but can't remember the last time I had it - sounds delicious Pam.

  4. I think I could do this! Trying to eat more fish and I'm loving all these recipes you have been posting...

  5. As many meals as we have made with fish, we've never stuffed it. What a great idea.

  6. What a lovely, elegant entree! You're right, it's much less expensive to make this sort of dish at home! YUM!

  7. I have never had this before. I would love to try. Looks good.

  8. All your stuff looks good.

    Cheers and boogie boogie.


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Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.

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