Best 6 Crab Topped Cod Ster Recipes

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Indulge in a culinary journey with crab topped cod ster, a dish that combines the delicate flavor of cod with the rich, succulent taste of crab. Whether you are hosting a special occasion dinner or seeking a comforting meal for a cozy night in, this dish is sure to tantalize your taste buds and leave you craving more. With various recipes available, you can customize your crab topped cod ster to suit your personal preferences and dietary needs. Discover the perfect recipe that will elevate your cooking skills and create a delectable dish that will impress family and friends alike.

Let's cook with our recipes!

CRAB-TOPPED COD



Crab-Topped Cod image

Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.-Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (6 ounces) lump crabmeat, drained
1 plum tomato, seeded and diced
1/2 cup grated Parmesan cheese
2 tablespoons drained capers
2 tablespoons sherry or chicken broth
1/2 teaspoon coarsely ground pepper
4 cod fillets (5 ounces each)
1/4 teaspoon salt
Snipped fresh dill

Steps:

  • In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.

Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 647mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB TOPPED " COD"-STER



Crab Topped

I combined two different recipes and tweaked here and there. I can't remember where they originally came from. The cod will taste just like lobster! It melts in your mouth. This is a family favorite and ask for it every week. This is not a low-calorie dish so beware!!

Provided by TMoney

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

6 cod fish fillets (not necessary to thaw if using frozen)
6 cups water
1 1/4 cups sugar
2 tablespoons salt
1/2 cup butter, plus
6 tablespoons butter, melted
1 tablespoon finely minced onion (I use flakes if I have to)
1/3 cup minced crabmeat (I used canned)
1/2 tablespoon dried parsley or 1 tablespoon finely minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon dill weed (barely a smidgen in my book)
12 garlic butter flavored Ritz crackers, crushed
1 tablespoon lemon juice
1/8-1/4 cup grated parmesan-romano cheese mix

Steps:

  • Preheat oven to 400°F.
  • Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
  • Bring to a boil (which may take a while if using frozen fillets).
  • Boil 4 to 5 minutes.
  • Scoop fish out and drain very well, blotting as necessary.
  • Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
  • While the fish comes to boiling point I start on the topping.
  • Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
  • Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
  • Stir for 1 minute.
  • Remove from the heat and add your crushed crackers.
  • I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
  • Sprinkle with parmesan to taste.
  • Place in oven until topping is slightly brown.

Nutrition Facts : Calories 628.5, Fat 30.3, SaturatedFat 17.9, Cholesterol 171.7, Sodium 2724.2, Carbohydrate 46.4, Fiber 0.2, Sugar 42.3, Protein 42.6

CRAB-TOPPED FISH FILLETS



Crab-Topped Fish Fillets image

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

BAKED COD WITH BUTTERY CRACKER TOPPING



Baked Cod With Buttery Cracker Topping image

Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.

Provided by Sarah DiGregorio

Categories     easy, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)
5 tablespoons unsalted butter, melted
1/4 cup minced fresh chives
1/4 cup minced flat-leaf parsley
1/2 lemon, zest and juice, plus more lemon wedges for serving
1 teaspoon onion powder
1 teaspoon garlic powder
4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish
Coarse kosher salt and black pepper
Sweet paprika, for serving

Steps:

  • Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
  • Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
  • Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

MOUTHWATERING CRABMEAT PAN SEARED FILETS



Mouthwatering Crabmeat Pan Seared Filets image

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Provided by kk0301

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  • Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
  • Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
  • Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  • Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
  • Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
  • Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

Tips:

  • Choose the Freshest Ingredients: Use the freshest cod and crab meat you can find for the best flavor and texture.
  • Don't Overcook the Fish: Cod is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque in the center, about 8-10 minutes.
  • Use High-Quality Crab Meat: Fresh crab meat is best, but you can also use frozen or canned crab meat. Just be sure to choose a brand that you trust.
  • Season the Dish Generously: Don't be afraid to season the dish generously with salt, pepper, and other spices. The flavors should be bold and bright.
  • Serve Immediately: This dish is best served immediately after it is cooked. The cod and crab will be at their best when they are hot and fresh.

Conclusion:

Crab-topped cod is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky fish, tender crab, and flavorful sauce, this dish is sure to please everyone at your table. So next time you're looking for a seafood dish that is both elegant and delicious, give crab-topped cod a try. You won't be disappointed!

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