Crab-Stuffed Fish Roll-Ups
If you love seafood, these Crab-Stuffed Fish Roll-Ups are the kind of recipe that makes an ordinary dinner feel like a special occasion.
Tender white fish fillets are spread with a creamy, flavorful crab filling, rolled up, and baked until the fish is perfectly flaky and the filling is warm, rich, and delicious. A little lemon, garlic, herbs, and Parmesan bring everything together.
I made these one weekend when I had some fish fillets and crab meat in the refrigerator and wanted to do something more exciting than simply baking the fish.
I wasn’t sure how my first attempt would turn out, but when the roll-ups came out of the oven, they looked so pretty that I almost didn’t want to cut into them.
Almost.
Once we tasted them, everyone wanted seconds. The crab filling was creamy and savory, while the delicate fish kept everything light enough that the dish never felt too heavy.
This is now one of those recipes I save for weekends, family dinners, or whenever I want a meal that looks impressive without requiring hours of work.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4
Why You’ll Love These Crab-Stuffed Fish Roll-Ups
Tender, flaky fish
Creamy crab filling
Elegant enough for guests
Easy enough for a weeknight
Full of fresh lemon and garlic flavour
High in protein
Perfect with vegetables or a fresh salad
Ingredients
For the Fish
4 thin white fish fillets, such as cod, haddock, tilapia, or sole
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 tablespoon fresh lemon juice
For the Crab Filling
225 g lump crab meat, picked over for shells
115 g cream cheese, softened
¼ cup grated Parmesan cheese
1 tablespoon mayonnaise
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
½ teaspoon Old Bay-style seafood seasoning, optional
¼ teaspoon black pepper
2 tablespoons finely chopped green onion
For the Topping
¼ cup grated Parmesan
1 tablespoon melted butter
1 tablespoon chopped parsley
Lemon wedges, for serving
Instructions
Step 1: Preheat the Oven
Preheat your oven to 190°C (375°F).
Lightly grease a baking dish with olive oil or cooking spray.
Step 2: Prepare the Crab Filling
Add the crab meat, softened cream cheese, Parmesan, mayonnaise, garlic, parsley, lemon juice, seafood seasoning, black pepper, and green onion to a bowl.
Mix gently until everything is combined.
Be careful not to break up the crab too much—you want some lovely pieces throughout the filling.
Step 3: Prepare the Fish
Pat the fish fillets dry with paper towels.
Season both sides lightly with salt, pepper, paprika, and garlic powder.
Drizzle or brush with lemon juice.
If your fish fillets are thick, gently pound them between sheets of parchment paper until they’re thin enough to roll.
Step 4: Add the Crab Filling
Place each fish fillet on a clean work surface.
Spread approximately 2–3 tablespoons of crab filling over the centre of each fillet.
Leave a small border around the edges.
Step 5: Roll the Fish
Starting from the narrow end, carefully roll each fillet into a compact roll-up.
Place each roll seam-side down in the prepared baking dish.
Don’t worry if the roll-ups aren’t perfectly uniform. They’ll still taste wonderful.
Step 6: Add the Topping
Brush the tops lightly with melted butter.
Sprinkle with Parmesan and chopped parsley.
Step 7: Bake
Bake for approximately 20–25 minutes, depending on the thickness of the fish.
The fish should be opaque and flake easily with a fork.
If you’d like a more golden top, broil for the final 1–2 minutes, watching carefully.
Step 8: Serve
Let the roll-ups rest for a few minutes.
Serve with fresh lemon wedges and extra parsley.
My Best Tips
Use Thin Fish Fillets
Thin fillets are much easier to roll and cook more evenly.
Don’t Overfill
It can be tempting to add a huge amount of crab filling, but too much will make the roll-ups difficult to close.
Check for Shells
Even good-quality crab meat can occasionally contain small shell pieces, so check it carefully before mixing.
Don’t Overcook
Fish can become dry if it’s left in the oven too long. Start checking early, especially if your fillets are thin.
Delicious Variations
Garlic Butter Crab Roll-Ups
Add extra garlic and drizzle the finished roll-ups with melted garlic butter.
Spinach Crab-Stuffed Fish
Add finely chopped cooked spinach to the crab filling.
Spicy Crab Roll-Ups
Add cayenne, red pepper flakes, or a little hot sauce.
Lemon Herb Roll-Ups
Add extra parsley, dill, lemon zest, and a little fresh thyme.
Cheesy Seafood Roll-Ups
Add shredded mozzarella or Monterey Jack to the filling.
What to Serve with Crab-Stuffed Fish Roll-Ups
These pair beautifully with:
Roasted asparagus
Steamed broccoli
Green beans
Garlic butter vegetables
Lemon rice
Quinoa
Mashed potatoes
Mediterranean salad
Roasted vegetables
For a lighter dinner, I love serving them with a crisp cucumber and tomato salad.
Make-Ahead Instructions
The crab filling can be prepared up to 1 day ahead and stored in the refrigerator.
You can assemble the roll-ups a few hours before dinner and keep them refrigerated until you’re ready to bake.
For the best texture, don’t leave raw assembled fish refrigerated for longer than recommended for fresh seafood.
Storage Instructions
Store leftovers in an airtight container in the refrigerator and use within 3 days.
Reheat gently in the oven until warmed through.
Avoid overheating, as this can dry out the fish.
Nutritional Information
Approximate per serving:
Calories: 390
Protein: 43g
Fat: 21g
Total Carbohydrates: 5g
Fibre: 0g
Net Carbohydrates: 5g
Nutrition values are estimates and vary depending on the fish, crab meat, cream cheese, and other ingredients used.
Frequently Asked Questions
What kind of fish is best?
Cod, sole, haddock, tilapia, and other thin, mild white fish work well.
Can I use imitation crab?
Yes, although real lump crab provides a more delicate flavour and texture. If using imitation crab, check the package because carbohydrate content can vary.
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator and pat it very dry before assembling the roll-ups.
Can I make these without cream cheese?
Yes. You can experiment with Greek yogurt, ricotta, or another soft cheese, although the texture will be slightly different.
Can I freeze the roll-ups?
For the best texture, I recommend cooking them fresh rather than freezing the assembled raw fish and crab filling.
How do I know when the fish is done?
The fish should be opaque and flake easily. A food thermometer is the most reliable way to check that seafood has reached a safe internal temperature.
Final Thoughts
These Crab-Stuffed Fish Roll-Ups are one of those recipes that look much more complicated than they actually are.
The first time I made them, I expected them to be a special-occasion dinner, but I quickly realized they were simple enough for a relaxed weekend meal too.
The delicate fish, creamy crab filling, garlic, lemon, and Parmesan create such a beautiful combination. Every bite feels rich and comforting without being overly heavy.
If you’re looking for a seafood dinner that feels a little fancy but is still completely approachable, this is definitely one to keep in your recipe collection. 🦀🐟🍋