Shrimp Stuffing and White Fish

Make Shrimp Stuffing and White Fish as a main dish, or as an appetizer.  In addition to shrimp, use crab, or a combination of both.  It’s incredibly scrumptious.

I made this recipe with flounder pieces during Christmas, and served it as an appetizer.  There were no leftovers!  When I made it the other day, I used Dory fish.  Any delicate white fish would work well, or if you’re not a fan of fish, use a thinly sliced or pounded boneless chicken breast.

Shrimp Stuffing and White Fish

Shrimp Stuffing and White Fish

Cook Time: 20 minutes

Yield: Serves 4


  • 4 white fish fillets, like flounder or dory
  • Lemon, cut in half
  • Stuffing
  • 3 TBSP unsalted butter
  • 1/4 cup finely chopped yellow onion
  • 2 TBSP finely chopped celery
  • 2 TBSP finely chopped red or green bell pepper
  • 2 TBSP finely chopped fresh parsley leaves
  • 2-3 small cloves garlic, minced
  • 2 TBSP mayonnaise
  • 1 egg, lightly beaten
  • 1 – 1 1/2 TBSP fresh lemon juice
  • 1 1/2 tsp Emeril’s Original Essence, or other Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce or cayenne
  • 1/2 cup crushed buttery crackers
  • 1/2 pound cooked (and peeled) shrimp, chopped into small pieces (or use crab meat)
  • Salt and pepper
  • Topping
  • 1/4 cup crushed butter crackers
  • 3 TBSP melted unsalted butter


  1. Heat oven to 375.
  2. Place fish in a greased baking dish, squeeze some fresh lemon juice over each fillet. Sprinkle the fillets with a little Emeril’s seasoning also.
  3. Stuffing
  4. In a medium skillet, melt butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring frequently, until softened, about 4 minutes. Stir in parsley and garlic, and cook for 1 more minute. Remove from heat and cool.
  5. In a bowl combine the cooled vegetables, the mayonnaise and the next seven ingredients. Add a little salt and pepper (Emeril’s has salt in it).
  6. Heap stuffing on top of fillets.
  7. Topping
  8. Sprinkle the crushed crackers on top of the stuffing.
  9. Drizzle everything with the butter.
  10. Bake about 20 minutes, or until fish is cooked.