Searching for a special fish fillet recipe? I think this sumptuous crab stuffed fish fillet stuffed with crab meat filling is the one you are looking for. Ingredients are very basic which can be easily found in supermarkets or wet market. It is better to buy fresh fish in the wet market if you want to make your own fillet or you can buy frozen fish fillet already packed in supermarkets. And with regards to crab meat, you can use frozen, canned or make your own crab meat by boiling or steaming fresh blue crabs and then remove the meat.
Crab Stuffed Fish Fillet: A Family Favorite Born from a Seaside Trip
Years ago, during a summer trip to Pangasinan, my younger sister Maribel and I stumbled upon a small seaside eatery run by an elderly couple who served only three dishes—but everything was unforgettable. The one that stuck with us the most was a fish fillet dish stuffed with crab meat. It was rich, comforting, and layered with flavor. Maribel swore she saw the old man add a tiny knob of butter and a slice of cheese right before plating. That memory never left us.
Fast forward to today, I’ve been recreating that dish in my own kitchen, tweaking it along the way based on my Uncle Lito’s tips (he used to work in a hotel kitchen in Cebu). This crab stuffed fish fillet has become our go-to for special dinners, and I’m excited to share it with you.
What Makes This Crab Stuffed Fish So Special
The beauty of this dish lies in how accessible the ingredients are. You don’t need anything fancy. Fresh fish fillets—like cream dory, tilapia, or even bangus—are perfect. If you don’t feel like filleting fish yourself (which can be tricky if you’re just starting out), frozen fish fillet from the supermarket works just fine. My cousin Jenny, who juggles work and two toddlers, swears by them.
For the stuffing, canned or frozen crab meat does the job. But if you really want to level up, try boiling blue crabs and picking the meat yourself. It’s a bit of work, but as my Lola Inday used to say, “The best food is the one you make with effort.” She was right.
How to Make Crab Stuffed Fish Fillet at Home
The process starts simple. Season the fish lightly with salt and pepper. This not only adds flavor but helps draw out a bit of moisture, making the fish easier to pan-fry later.
Next, the filling. Sauté chopped onions in butter until they turn translucent—that sweet, mellow base flavor matters. Stir in your crab meat and chopped button mushrooms, then add a little water. Let it simmer briefly so everything melds together. Pour in some fresh milk for creaminess, and use a bit of cornstarch to thicken the mix until it holds together like a loose paste.
This consistency is important: too wet, and it spills out of the fillet; too dry, and it loses that luscious bite. My Uncle Lito emphasized this when he showed me how hotel kitchens prep stuffed dishes ahead of time. You want that filling to stay put but still feel rich.
Carefully slice an opening in each fish fillet—just enough to nestle in a spoonful of the crab mixture. Not too much. If you overfill, it’ll burst open in the pan. Heat your oil, gently place the stuffed fish in, and cook each side until golden brown.
Right before you take them out, top each with a thin slice of cheese. Let it melt slightly over the hot fish—this step is optional but so worth it. The salty cheese brings everything together.
Serving Ideas and Pairings
At home, we usually serve this crab stuffed fish with garlic rice or a simple rice pilaf with bits of carrots and green peas. You could also go with mashed potatoes or even a fresh side salad if you want something lighter. My niece Bianca likes dipping hers in a bit of garlic aioli—not traditional, but delicious.
A Little History: Stuffed Dishes in Filipino Cuisine
Stuffing seafood isn’t new in Filipino cooking. From rellenong bangus to rellenong pusit, we’ve long enjoyed combining fresh catch with savory fillings. It’s a clever way to stretch ingredients and create a complete meal in one dish. This crab stuffed fish fillet follows that tradition but with a lighter, more modern twist.
Final Thoughts
If you’re just starting out in the kitchen, this dish may sound fancy, but it’s really just a few simple steps done with care. Once you get the hang of slicing, stuffing, and frying gently, it becomes second nature. And the reward? A golden, cheesy, seafood-filled fillet that feels like a restaurant treat but tastes like home.
So next time you’re looking for a way to impress without overcomplicating things, give this a try. Who knows, maybe it’ll be one of those recipes your family keeps passing down, like mine did from that little seaside stall in Pangasinan.
How to Cook Crab Stuffed Fish Fillet
Ingredients
- 720 grams lapu-lapu fillet
- 6 slices Quickmelt Cheese thinly sliced
- oil for frying
Crabmeat Filling:
- 1 cup crabmeat
- 1/3 cup fresh milk
- 1/4 cup butter
- 1/4 cup water
- 2 Tbsp onion chopped
- salt and pepper to taste
- 1/4 cup button mushrooms finely chopped
- 1 tsp cornstarch dissolved in a little amount of water for thickening
Instructions
How to Cook Crab Stuffed Fish Fillet:
- Lightly season fish fillet with salt and pepper.
- Set aside. Saute onion in butter until transparent.
- Stir in crab meat, button mushrooms and water.
- Let simmer for a minute or two.
- Add in fresh milk and season with salt and pepper. Thicken with cornstarch.
- Heat oil for frying.
- Slit an opening in the middle of the fish enough to fill at least 1 tablespoon of the crabmeat filling.
- Fill fish with crab meat at least 1 tablespoon full.
- Do not put too much filling so it won't spill out of the fish.
- Fry fish on one side then carefully flip it over to cook the other side.
- Before removing fish from the pan, place a slice of cheese on top of each fish and let it melt.
- Remove from pan and serve hot with rice pilaf.
Notes
Cooking Tips:
Don’t Overfill the Fish Fillet
It might be tempting to pack in more crab filling, but too much will cause the fillet to tear or the stuffing to spill out during cooking. Stick to about a tablespoon of filling per piece to keep everything neat and intact. This helps the fish cook evenly and gives you a beautiful, golden-brown crust.Use a Firm, Mild-Tasting Fish
Choose fish fillets that hold up well to stuffing and frying, like tilapia, cream dory, or bangus. They’re sturdy enough to slit and fill without falling apart, and their mild flavor lets the crab stuffing shine. Softer fish can break apart, especially when flipped in the pan.Chill the Filling Before Stuffing
Let your crab mixture cool down a bit or chill it in the fridge for 10–15 minutes before stuffing the fish. This helps it firm up, making it easier to handle and less likely to ooze out while cooking. A slightly firmer filling gives you cleaner results and better texture.
