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:

824 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 63g 98%
  • Carbs 16g 5%
  • Saturated 24g 121%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 24g
  • Polyunsaturated 10g
  • Protein 47g 95%
  • Cholesterol 254mg 85%
  • Sodium 633mg 26%
  • Calcium 192mg 19%
  • Magnesium 244mg 61%
  • Potassium 1,506mg 43%
  • Iron 6mg 33%
  • Zinc 3mg 20%
  • Phosphorus 615mg 88%
  • Vitamin A 1,266µg 141%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 1mg 37%
  • Riboflavin (B2) 1mg 54%
  • Niacin (B3) 21mg 104%
  • Vitamin B6 1mg 61%
  • Folic Acid (B9) 192µg 48%
  • Vitamin B12 18µg 301%
  • Vitamin D 33µg 8%
  • Vitamin E 7mg 34%
  • Vitamin K 436µg 546%
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