Crab Cake Fish

Thin white fish like sole or tilapia is undoubtedly healthy but can sometimes lack excitement in flavor. That's why I enjoy spicing it up by stuffing it with a crab cake. This not only adds delightful texture but also enhances the overall presentation. You can prepare the crab filling using the recipe below or opt for the convenience of picking up a pre-made crab cake from your local fish market, which is often available uncooked. If the crab cakes are large, simply split them in half. This dish is not only visually stunning but also impressively easy to prepare. I particularly appreciate recipes that can be baked in the oven on foil, as it makes cleanup a breeze. It's best served with some green beans or broccoli, and, of course, a side of fresh lemon for that extra zing. 

Serving size: 2  people
Time: 30 minutes 

Ingredients for the crab filing:

  • 8 ounces Jumbo lump crab
  • ¼ cup crushed saltine crackers
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons mayo
  • 1 tablespoon lemon juice

Ingredients for the fish:

  • 2 thin fish filets (Sole or Tilapia)
  • Juice of 1 lemon
  • 1 teaspoon Cajun seasoning
  • Garnish: fresh parsley and lemon


  1. In a small bowl, add all the crab filling ingredients and carefully fold together. Try to not break up the jumbo crab.
  2. Preheat the oven to 450 degrees.
  3. On a cookie sheet, lined with parchment paper, lay the fish down flat, squeeze lemon juice on the fish and add half of the crab filling onto the middle of each filet.
  4. Carefully roll up the fish and place on the cookie sheet with seam side down so the roll will stay together.
  5. Bake at 450 for 15 minutes. Sprinkle with fresh parsley and enjoy!