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How to Cook Crab Stuffed Fish Fillet

Crab stuffed fish is a savory dish made with tender fish fillets filled with creamy, seasoned crab meat, then pan-fried until golden and topped with melted cheese.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Seafood Recipe
Cuisine: Asian Cuisine
Keyword: crab stuffed fish fillet, easy seafood recipe, Filipino fish dish, fish fillet recipe, stuffed fish with crab meat
Servings: 3 servings
Calories: 243kcal
Author: Manny

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.