Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon

Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon
Staff Writer

John Demello

A combination of mashed potatoes, crabmeat, and basil give the wahoo in this recipe the perfect crust. It's crunchy texture is perfectly paired with creamed spinach and bacon to make it an overall appetizing dish with a nice balance of flavors and textures. 


To prepare the wahoo, put the mashed potatoes in a bowl. Add the crabmeat, basil, salt and pepper to taste, and stir to thoroughly combine. Spread the mixture on one side of each wahoo fillet to form a crust. Heat the canola oil in a heavy nonstick sauté pan or skillet over medium heat. Add the fish, crust side down, and sauté for 3 minutes, until the crust turns golden brown. Turn the fillet over and sauté for about 2 minutes longer, or until opaque throughout. To prepare the spinach, heat a dry heavy sauté pan or skillet over medium heat for 2 minutes. Add the bacon and sauté for 4-5 minutes, until crisp. Remove and mince the bacon; set aside. Drain off all but 1 teaspoon of the bacon fat and increase the heat to medium-high. Add the shallot and garlic. Immediately add the spinach and cook until it begins to wilt. Transfer to a colander and press with the back of a wooden spoon to release excess moisture. Chop the spinach and set aside. Pour the cream into a saucepan and bring to a boil. Cook to reduce the cream by about 2/3 or until thickened and paste-like. Add the spinach and cook for about 1 minute. Season with salt and pepper to taste. Set aside and keep warm. In the center of warmed serving plates, arrange the blanched carrots, and top with the creamed spinach. Place the crusted wahoo on top of the spinach. Garnish the wahoo with the bacon and basil.


Calories per serving:

232 kcal

Daily value:



  • Carbohydrate, by difference 19 g
  • Protein 8 g
  • Total lipid (fat) 15 g
  • Vitamin A, IU 712 IU
  • Vitamin A, RAE 111 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 28 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 22 µg
  • Ash 1 g
  • Aspartic acid 1 g
  • Calcium, Ca 65 mg
  • Carotene, beta 224 µg
  • Cholesterol 44 mg
  • Choline, total 30 mg
  • Cryptoxanthin, beta 34 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 6 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 1 g
  • Fluoride, F 2 µg
  • Folate, DFE 8 µg
  • Folate, food 8 µg
  • Folate, total 8 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lactose 2 g
  • Leucine 1 g
  • Lutein + zeaxanthin 277 µg
  • Lysine 1 g
  • Magnesium, Mg 22 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 136 mg
  • Potassium, K 373 mg
  • Retinol 91 µg
  • Selenium, Se 15 µg
  • Sodium, Na 204 mg
  • Sugars, total 14 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 151 g
  • Zinc, Zn 1 mg
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