Baked plaice with crab

    40 min

    This is a wonderful dish that even seafood-haters will love. Plaice fillets are topped with seasoned crab and baked to perfection. Enjoy with rice, potatoes or pasta.

    338 people made this

    Serves: 6 

    • 675g plaice fish fillets
    • 135g crab meat, drained, flaked and cartilage removed
    • 1 tablespoon finely chopped green pepper
    • 1/4 teaspoon mustard powder
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • ground white pepper, to taste
    • 3 Doriano Italian crackers, crushed
    • 1 egg white
    • 1 tablespoon mayonnaise
    • 50g butter, melted
    • 1 egg yolk
    • 5 tablespoons mayonnaise
    • 1/2 teaspoon paprika
    • 1 tablespoon dried parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Rinse the fillets and pat dry with kitchen towels.
    2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed crackers. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
    3. Brush the plaice fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
    4. Bake the fillets in preheated oven for 15 minutes.
    5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
    6. Increase oven temperature to 230 C / Gas 8 and bake until golden and bubbly, about 6 minutes.

    Alternatives to plaice:

    Try this recipe with megrim. It's another flat fish from the turbot family.

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    Reviews & ratings
    Average global rating:

    Reviews in English (317)


    Absolutely delicious. Made a few changes since there were mixed reviews about the mayo topping and the lack of seasonings. Well first I used 2 cans of crabmeat, tripled the mustard, crackers and worchestire, added some garlic powder, minced onion, parsley and chili powder. To the fish I brushed on melted butter mixed with some lemon juice and garlic powder. To the mayo topping I used about 4 TB and added about 2 TB of sherry to smooth it out. Turned out absolutely delicious, although next time to make it more resturant quality I'll skip the mayo mixture on top and instead make a sherry cream sauce from roux, and pour it on just before serving for a more impressive presentation.  -  02 Feb 2006  (Review from Allrecipes US | Canada)


    I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijon mustard in it's place. It turned out very well, but a little bland. Definately needed more salt and I wish I had added some Old Bay, which I did have in my spice cabinet, but forgot about. My family enjoyed it, but agreed it needed just a little more pizazz. The mayo and egg yolk mixture on top was very good...reminded me of hollindaise sauce. It looked very nice on the plate, like something you'd get at a quality seafood restarant. I will definately make this again!  -  07 Sep 2002  (Review from Allrecipes US | Canada)


    Completely Awesome! I have to admit I am impressed with myself...and I owe it to the recipe. It tasted just like we were in a restaurant...even better. I substituted the saltines with a buttery round cracker and dashed in some old bay. My three year old even ate it. Thank you for a great recipe!  -  23 Feb 2003  (Review from Allrecipes US | Canada)