Creamy Crab Pesto over Mahi Mahi

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"Motley" & "Evil" 2

"A taste of the ocean! Creamy pesto sauce with lump crab meat over a delicious fillet of mahi mahi. This dish also works well with a parma rosa sauce and catfish!"
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25 m servings 553 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1626 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat a small amount of the olive oil in a non-stick skillet over medium heat. Season mahi mahi with oregano, salt, and white pepper; cook in skillet until the flesh flakes easily with a fork, 7 to 10 minutes per side.
  2. While fish cooks, whisk remaining olive oil, milk, and creamy pesto sauce mix together in a saucepan over medium-low heat; cook, stirring regularly, until it begins to thicken, 3 to 5 minutes. Remove saucepan from heat and stir crabmeat into the sauce.
  3. Transfer cooked mahi mahi to plates and spoon sauce over the fish.



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