Crab Crusted Grouper

Crab Crusted Grouper

Made  times

"A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 424 mg
  • 17%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
  3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 161 Ratings

Most helpful positive review

To date I have tried and reviewed hundreds of recipes on this site and without a doubt this recipe is one of the best, if not THE best. Also, I have had crab crusted grouper in restaurants all o...

Most helpful critical review

It is easy to make and nice to look at...and the crab topping is really good. However, since the fish itself has no seasoning, it is too bland for my taste.

To date I have tried and reviewed hundreds of recipes on this site and without a doubt this recipe is one of the best, if not THE best. Also, I have had crab crusted grouper in restaurants all o...

Excellent grouper - my friends and family loved it. Added chopped garlic and shallot and an extra can of crab meat as well as an italian blend of grated cheeses. You will not be disappointed w...

Oh my goodness, this was even more delicious than the few times I had grouper in the past at top-notch restaurants! The only changes that I made were the following: I used cheddar cheese instea...

I accidentally made this with cod - didn't pay attention to the label when I took the fish out of the freezer - but it turned out fantastic. I added a lot more jalapeno to Husband's serving as h...

This was pretty good and went over well - I did spice up the extra (for the portabello - which was a great idea) with some red pepper flakes and minced garlic- the jalapeno seemed to get lost in...

This was so good. I used orange roughy since my local store didn't have grouper. Being from Louisiana, I automatically double all the ingredients and added some salt and pepper. Also, like anoth...

Couldn't find grouper, so I used Chilean sea bass instead. As always, I seasoned my fish before adding the topping. This tasted very close to what I had in a restaurant. Thank you Jessica!

I could not get this into my recipe box fast enough. Grouper is a delicious fish but this recipe really takes it over the top. I don't think I will eat Grouper any other way!

Wonderful recipe and a great method to be used with other fish. Had leftover stuffing so am going to try stuffed mushrooms as well. Ours only took 7 minutes under the broiler, so beware that 1...

From around the web