Shrimp and Crab Stuffed Cod
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Shrimp and Crab Stuffed Cod is filled with delicious shrimp, crab, rice, and simple seasonings, then topped off with a pat of butter before going into the oven! This is the perfect white fish recipe for a family meal or special occasion!
Images updated and step-by-step images added on 9/26/21. Below is the original that probably brought you here.
Recipe ingredients:
- Four cod filets – try to find thick filets if possible. They are much easier to work with than the flat ones.
- The stuffing is made with cocktail shrimp, canned crab meat, cooked rice, finely diced bell pepper (any color) and onion.
- Paprika, chili powder, sea salt, and pepper give the stuffing its flavor while the mayonnaise holds it all together.
- Adding a pat of butter on top before baking is optional, or you can always substitute a vegan butter if you prefer.
Recipe inspiration:
Many, many years ago, back when the ex and I first started dating, we would always go to the same seafood restaurant. I would always order the stuffed “whatever”, cod, sole, salmon, I just love stuffed seafood. The problem with most stuffed seafood is that it contains cheese!
Cream cheese, Monterrey Jack cheese, probably even Parmesan cheese! Well that just isn’t going to work for me anymore. I figured that it was time for me to learn how to make my own without the dairy.
I pulled out my trusty knife, and started cutting the filet how I “thought” it should be done. It worked…sorta. It may not be as pretty as the Stuffed Cod found in restaurants but it tasted just as good!
** I have practiced over the past 8 years and no longer need the toothpicks.**
How to make Shrimp and Crab Stuffed Cod:
Preheat oven to 375 degrees.
In a large bowl, combine the crab, onion, bell pepper, rice, and shrimp.
Add the mayonnaise, paprika, chili powder, salt and pepper. Stir to thoroughly combine. Set aside.
Make a slice down the center of you cod filet, trying not to cut through the ends. You can cut all the way through, I have made it both ways.
If cod is in one large filet, cut into 4 equal portions. It has a natural indentation in the center, slice into the flesh to form a pocket. If it falls apart don’t worry, we have toothpicks for that.
Scoop the filling mixture into the center of the cod filets. Use toothpicks to hold sides together if needed.
Place the stuffed cod in a baking dish. Place a slice of butter on top of each portion {optional} and sprinkle with paprika to add a bit of color.
Wrap with foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until the internal temperature of the cod reaches 145 degrees in the thickest part of the “cod”, not the filling.
Serve with lemon wedges.
Mine is shown on a bed of Sautéed Zucchini and Carrots. Steamed Broccoli or Air Fryer Asparagus are delicious options as well.
Tools used to create this recipe:
- Chefs Knife and Cutting Board
- Silicone Spatula
- Medium Bowl
- Baking Dish
- Portion Scoop
- Strainer to drain the shrimp
- Can Opener to open the can of crab
- Digital Thermometer
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious seafood recipes:
- Fish Tacos
- Baked Salmon in Parchment with Asparagus Lemon and Dill
- Simple Cod with Sauteed Spinach
- Broiled Lobster Tails
- Southwest Salmon Bowl
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Shrimp and Crab Stuffed Cod
Ingredients
- 1.5 pounds fresh cod or sole four pieces
- 4 ounces cocktail shrimp
- 6 ounce can crab meat drained
- 1 cup cooked white rice or brown, your choice
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped bell pepper optional
- 2 tablespoons mayonnaise
- 0.5 teaspoon paprika
- .25 teaspoon chili powder
- sea salt & fresh ground pepper to taste
- unsalted butter optional for dairy-free
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, combine the crab, onion, bell pepper, rice, and shrimp.
- Add the mayonnaise, paprika, chili powder, salt and pepper. Stir to thoroughly combine. Set aside.
- Make a slice down the center of you cod filet, trying not to cut through the ends. You can cut all the way through, I have made it both ways.
- If cod is in one large filet, cut into 4 equal portions. It has a natural indentation in the center, slice into the flesh to form a pocket. If it falls apart don’t worry, we have toothpicks for that.
- Scoop the filling mixture into the center of the cod filets. Use toothpicks to hold sides together if needed.
- Place the stuffed cod in a baking dish. Place a slice of butter on top of each portion {optional} and sprinkle with paprika to add a bit of color.
- Wrap with foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until the internal temperature of the cod reaches 145 degrees in the thickest part of the "cod", not the filling.
- Serve with lemon wedges and choice of side dish.
Notes
- Try to find thick cod filets if possible. They are much easier to work with than the flat/skinny ones.
- Adding a pat of butter on top before baking is optional, or you can always substitute a vegan butter if you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a cheesy stuffed cod, add .75 cup of grated Jack cheese to the shrimp and crab mixture.
Hahaha I like that you had a half bottle of wine! Now I have a good recommendation! This dinner looks phenomenal! What a way to spruce up simple old cod!
I am so like you – I love stuffed seafood!!! So yummy! I would have never dreamed of attempting it at home, but I think I might be able to with this recipe! Yay! Jenna @ Rain on a Tin Roof
That stuffed cod looks delicious! I’m gonna have to try that. As for the wine, it’s really funny. I’ve been wine tasting at Peju, and I can look into it for you as I don’t live far from Napa. They’re wine is amazing! If you want me to check into it I will!
Lisa, this sounds delicious! If you go back to Napa, I’m going with you! It’s so beautiful there, isn’t it? Thanks for sharing the recipe and pinning! Happy Sunday!
What a great idea! I don’t think I’ve ever had stuffed fish. I love crab and shrimp, though, so this sounds awesome!
Generally not a huge fish fan, but those look really good! Thanks for linking up with MommyCubed this month!
~dawn
That looks amazing! The wine looks delicious too-I wish we could find inexpensive Californian wines here in Australia. I love them! Maybe I need to book a flight to Napa too!
Best wishes,
Natasha in Oz
Your recipes always catch my eye. This looks fantastic. Stopping by from Kathy’s. Have a great day.
I don’t make fish often but this sounds good! Thanks for linking up at happywifey.net! I will try to host every Monday 🙂
Lisa, this sounds great & great for summer. Found this on Peek Into My Paradise 🙂
Lori
Whoneedsacape.com
Not Your Average Super Moms!
Glad you found a wine you like… wine and seafood are two of my favorite things… absolutely delicious looking meal. Thank you for sharing it with us on foodie friday.
Great presentation! Thanks for sharing at Sweet & Savory Saturdays #17.
~Amber @ Dessert Now, Dinner Later!
This looks like a great meal for company, Lisa! Thanks so much for sharing at All my Bloggy Friends – I can’t wait to see what you share this week!
Mmmmmm 🙂 That cod looks AMAZING! Such a clever idea!Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
This looks great, Lisa!! I can’t believe I never thought of using canned crab meat before – I have to try this. 🙂 Pinning right now. Thank you for sharing at Tasty Tuesdays!
Oh my, Lisa!!! This looks delicious. My family loves seafood and fish. This post will be FEATURED on Tasty Thursdays this week. The party goes live tonight!! Thanks, Nichi – The Mandatory Mooch
My first thought was “That’s a lot of fish all together”, but I’ve never had stuffed fish, so what do I know. I would love to try this!! Thanks for coming by Foodie Friday
I realize this recipe is from 2013 but didn’t see if ya found the wine in any of your comments so I just looked up the Peju website and there was your wine for $30 a bottle! Lol!
OMG, I had no idea it was available on their website! Thank you so much Debbie! 🙂
Is this 283,000 calories?
No, it is 283 calories. The company that analyzes the nutritional data is in Europe and this is the way they write it. Sorry for the confusion Sara.