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This Crab Topped Cod with Roasted Red Pepper Cream Sauce is a restaurant-worthy meal you can make at home, combining my Roasted Red Pepper Cream Sauce with buttery, seasoned crab topped cod, and lemon.

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When date night dinner is the question, seafood is the answer in our house.

So when I found some great crab meat on sale (YAY!), I decided it was time for a date night, and for some Crab Topped Cod with Roasted Red Pepper Cream Sauce.

crab topped cod with roasted red pepper cream sauce

Preparing the Crab Topped Cod an Roasted Red Pepper Cream Sauce

For this recipe, we’ll make a quick and easy crab topping, lay seasoned cod on a bed of lemon slices, top everyone with butter and bake. While all that seafood goodness gets going, we’ll also make a quick Roasted Red Pepper Cream Sauce, which really gives the dish it’s date night, almost-feels-like-we’re-at-a-restaurant status. 

The combination of the rich, seasoned crab mixture with the light cod and the tart lemon are perfectly complimented by the rich, indulgent flavors of the Roasted Red Pepper Cream Sauce.

Technically, you could just eat the crab topped cod as-is, no sauce. But you’d REALLY be missing out. Trust me- make the sauce.

So whether you’re making this dish for a date, your family, or even for a feast of seven fishes, it is sure to impress your guests, and have them making reservations at Chez (insert your name here) very soon.

Crab Topped Cod with Roasted Red Pepper Cream Sauce

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Keyword: cod, crab, lemon, roasted red pepper cream sauce, seafood
Servings: 5


  • 5 4 oz cod filets
  • 2 lemons, sliced into thin rounds
  • 2 tbsp butter
  • salt and pepper, to taste
  • roasted red pepper cream sauce*

Crab Topping

  • 8 oz crab claw meat
  • juice and zest of half a lemon
  • 1/4 cup mayo
  • 1/2 tsp Old Bay
  • 1/2 tsp prepared horseradish
  • 1/2 tsp Worcestershire sauce
  • 2 tbsp panko breadcrumbs


  • Preheat oven to 375 degrees.
    2. Gently combine crab topping ingredients in a medium mixing bowl. Set aside.
    3. Pat cod filets dry with paper towels, and season with salt and pepper.
    4. In a large broiler-safe baking dish or cast iron skillet, lay lemon slices evenly, covering the bottom of the pan.
    5. Place cod filets on top of lemon slices, and top evenly with crab topping. Divide butter into 5 even pieces and place on top of each piece of cod/crab.
    6. Place baking dish into the oven and bake 20-25 minutes, or until cod flakes easily with a fork.
    7. While cod bakes, make your Roasted Red Pepper Cream Sauce.
    8. Once the cod is cooked, place baking dish under your oven’s broiler on high for 2-3 minutes, or until crab topping is well browned.
    9. Serve cod on top of red pepper cream sauce, and spoon lemon/drippings over each piece of fish.


Use my Roasted Red Pepper Cream Sauce to complete this recipe.

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