Crab Stuffed Orange Roughy Recipe

Name: Crab Stuffed Orange Roughy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter-flavored cooking spray; 1/2 cup seasoned dry bread crumb; 1/2 cup egg substitute; 2 tablespoons finely chopped sweet onions; 2 tablespoons finely chopped red bell peppers or 2 tablespoons green bell peppers; 2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning; 1 teaspoon dried mustard; 1/2 teaspoon dried parsley; 1 teaspoon hot red pepper sauce; 8 ounces backfin lump crabmeat, divided use; 4 orange roughy fillets (approximately 6 ounces each); 2 tablespoons fresh lemon juice or 1/2 small lemon juice, from; 1/2 teaspoon paprika; 1 tablespoon light margarine (45 calories per tablespoon); 2 green onions, chopped; 1/2 cup white wine; 1/2 cup low sodium chicken broth; 1 tablespoon flour; 1/4 teaspoon ground black pepper

Servings: persons

butter-flavored cooking spray
1/2 cup seasoned dry bread crumb
1/2 cup egg substitute
2 tablespoons finely chopped sweet onions
2 tablespoons finely chopped red bell peppers or 2 tablespoons green bell peppers
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning
1 teaspoon dried mustard
1/2 teaspoon dried parsley
1 teaspoon hot red pepper sauce
8 ounces backfin lump crabmeat, divided use
4 orange roughy fillets (approximately 6 ounces each)
2 tablespoons fresh lemon juice or 1/2 small lemon juice, from
1/2 teaspoon paprika
1 tablespoon light margarine (45 calories per tablespoon)
2 green onions, chopped
1/2 cup white wine
1/2 cup low sodium chicken broth
1 tablespoon flour
1/4 teaspoon ground black pepper

1
Preheat oven to 350 degrees.
2
Spray and 8-x 8-inch baking dish with cooking spray, set aside.
3
In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
4
Stir in 5 ounces of the crabmeat.
5
Rinse and pat fish dry.
6
Spoon 1/4 of the crab mixture onto each fillet and roll up.
7
Place in prepared baking dish seam side down.
8
Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
9
Bake for 20-25 minutes or until fish flakes easily.
10
Meanwhile in a small saucepan melt margarine.
11
Lightly saute onion.
12
Add wine, chicken broth, flour and pepper.
13
Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
14
Spoon sauce over fish and serve immediately.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: butter-flavored cooking spray, 1/2 cup seasoned dry bread crumb, 1/2 cup egg substitute, 2 tablespoons finely chopped sweet onions, and more.

Yes, Crab Stuffed Orange Roughy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Orange Roughy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions