Real Recipes From Real Home Cooks ®

crab cake stuffed swaii (shark)

Recipe by
Sue Faccone
Red Bluff, CA

This is absolutely delicious. Other types of fish can be used in place of Swai, like Flounder, or Tilapia. Canned or fresh crab can be used. The mixture makes about 8 hand size crab cakes so, if the fish is really large, cut it in half and use one cake to a half slice. This dish is a show stopper.

yield 8 serving(s)
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For crab cake stuffed swaii (shark)

  • 6 lg
    slices of swai (frozen or fresh)
  • 2 can
    crab/ drained as dry as possible, can use fresh crab as well
  • 1/4 c
  • 1 tsp
    horse radish
  • 1/2 stick
  • 1 pkg
    saltine cracker (one sleeve)
  • 1
  • 1/4 c
    heavy cream
  • 1
    onion, chopped
  • 1 sm
    bell pepper
  • 1 Tbsp
    garlic powder
  • 1 tsp
  • 1/4 tsp
    chili powder
  • salt
    to taste
  • pepper
    to taste
  • 1 Tbsp
    lemon juice
  • 1/2 c
    panko bread crumbs
  • 2 Tbsp
    oyster sauce

How To Make crab cake stuffed swaii (shark)

  • 1
    preheat the oven to 350 deg Thaw the Swai if using frozen and dry with a paper towel
  • 2
    Salt and pepper the Swai on both sides and place on a baking sheet that has been sprayed with cooking spray. Put aside
  • 3
    Take the crackers and crush them up in the sleeve with a rolling pin. Place in a good size bowl. Add the chopped onions, peppers, spices, oyster sauce, lemon juice, horseradish, mayo, and the crab.
  • 4
    In another bowl whisk the egg and the heavy cream together and then add to the cracker mix. Mix together very well. Make hand size patties of the mixture
  • 5
    Put a skillet on the stove on med/high heat with a 2 tbs of butter. Once the pan is hot place the crab cakes in the pan and brown one side (about 3-4 minutes on each side) and turn. When they are nice and brown put each cake on a piece of fish and cover with another piece of fish (like a sandwich).
  • 6
    Melt a little butter and brush the top of the fish and put it in the oven for 30 minutes. At the 20-minute mark, brush the fish with butter again and sprinkle a little paprika and return to the oven for the remaining 10 minutes
  • 7
    Remove after 30 minutes and let it rest for 5 minutes and serve.

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