Crab Stuffed Grouper Recipe

If you like a light and mild fish, you’re going to love this crab stuffed grouper recipe. It’s easy to make, and the technique and stuffing can be used for other fish as well.

I’ve used this same stuffing recipe in cod, halibut, and salmon and it’s always a hit. Don’t be intimidated by stuffing a fish filet. Just take the plunge with this crab stuffed grouper recipe and don’t look back!

Jump to Recipe

What Does Grouper Taste Like?

Wild-caught grouper is a favorite for many because of its mild and clean flavor. The taste is slightly sweet and not overly “fishy,” at all. I’m not a “fishy fish” kind of guy, and I love this fish.

The texture is pretty firm when raw, almost like a chicken breast. But it’s flaky when cooked, so it holds up well to different cooking techniques. Grilling, baking, frying, etc.

Grouper is a versatile fish as well, and takes on the flavors it’s prepared with.

It’s outstanding with citrus, garlic, or butter-based toppings like I use in this crab stuffed grouper recipe, but still stands on its own when cooked simply with salt and pepper.

Making grouper even better is that if you’re new to cooking fish, is a very forgiving choice. The dense filets are less likely to fall apart during cooking, and its subtle flavor makes it hard to screw up.

What Is The Best Seasoning For Seafood?

This is of course a very subjective question, as it’s really just a personal preference. You want to use a seasoning that highlights the natural flavors of the fish, without overpowering it.

I really enjoy the J.O. crab seasoning on all things seafood, but outside of Amazon that one is hard to find.

That said, there’s a ton of good ones available off the shelf. McCormick makes a good one, Old Bay of course, Red Lobster even sells their seafood seasoning in a bottle now.

How To Stuff a Fish Filet

Stuffing a fish filet with crab stuffing is so much easier than it sounds. It helps if the filet is on the thicker side, I like to use filets that are about 1.5″ thick. Grouper is great for this.

Start by making a slice down the middle of the filet, but not all the way through. Then, slice a pocket into the side of each filet.

I use my fingers, but you can use a spoon to push the crab stuffing into the pocket. You can also secure with toothpicks if needed.

Then I hit the fish with a few sprays of olive oil, season it, and get it on the grill or in the oven. I like to use cedar planks for this recipe, but they are required.

How To Make Crab Stuffed Grouper

Serves: 4 | Prep time: 20 mins.| Cook time: 25 mins.

Ingredients

Fish
4-6 Wild Grouper Filets
2 tbsp olive oil
2 tsp Seafood Seasoning

Stuffing
2 large eggs
2½ tbsp mayonnaise
1½ tsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp Seafood Seasoning
¼ cup jalapeno, finely diced
¼ cup Fresno chili, finely diced
2 tbsp fresh parsley, finely chopped
1 pound lump crab meat 
½ cup panko

White Wine Dijon Sauce
2 tbsp butter, unsalted
2 tbsp shallot finely minced
4 cloves garlic, finely minced
4 tsp Dijon mustard
¼ cup dry white wine
½ cup heavy cream

Step 1: Light your grill and set up for two zone cooking, establishing temperature at 400°F. While the grill is preheating, combine the eggs, mayo, mustard, Worcestershire, seasoning, chilis, and parsley in a large bowl and mix well. 

Step 2: Add the crab meat and the panko and gently fold the mixture together until just combined so as not to break apart the large pieces of crab meat. Place the mixture in the refrigerator while you prepare the fish.

Step 3: Using a sharp boning knife, make a slit down the center of each filet, about ⅔ of the way through the fish. Then, open the fish at the slit and feather your knife into each side of the filet, creating a pocket in each.

Step 4: Gently stuff the pocket of each filet with the crab mixture, making a mound of stuffing on top of the filet.

Step 5: Place the filets on cedar planks, and evenly cover with olive oil, then season with seafood seasoning.

Step 6: Place the planks of fish on the grill over indirect heat, and close the grills lid. Allow the fish to roast for 20-23 minutes or until desired level of doneness is reached.

Step 7: While the fish is cooking, melt the butter in a medium sized sauce pan over medium heat and add shallots. Whisking occasionally, cook the shallots until they’re soft, about three minutes. Then, add the garlic and cook for an additional one minute.

Step 8: Add the wine and cook it down till it’s reduced by half. Then, add the mustard and whisk till it’s well incorporated and smooth. Whisk in the cream and reduce heat to low. Simmer for 2-3 minutes; add the parsley, whisk together and remove from heat.

Step 9: Remove the fish from the grill, drizzle with the white white dijon mustard sauce and serve immediately.