Crab-Stuffed Grouper Fillets
Ships to U.S. & Canada
Some restrictions applyHarris Crab House’s Fresh Grouper Imperial showcases the best of Maryland’s Eastern Shore. This dish features two prime fillet of fresh grouper is sliced, stuffed, and topped with their signature Jumbo Lump Maryland Crab Imperial—a rich, creamy blend of premium lump crab meat tossed in a classic imperial sauce and baked until golden brown. A true Maryland delicacy from dock to table.
An Eastern Shore institution, Harris Crab House & Harris Seafood Company has been a Maryland seafood tradition since 1941, when the Harris family first opened their processing house on the Kent Narrows Waterway. Now in its fifth generation, the family continues to connect local watermen to tables across the region, sourcing from more than 350 Maryland watermen and employing over 140 locals. The only year-round oyster house in Maryland, Harris Crab House is celebrated for serving the Bay’s freshest seafood—dock-to-door—and has been featured in USA Today’s 10Best, The Washington Post, and The Baltimore Sun for offering a true, authentic taste of Maryland’s maritime heritage.
This package serves 2 people and includes 2 Crab-Stuffed Grouper Fillets
- Each stuffed fillet weighs approx. 9-10 oz.
- Crab-stuffed fillets are shipped frozen with ice packs, may thaw in transit.
- Upon arrival, refrigerate or freeze the items immediately.
- For best quality, store in the refrigerator for up to 3 days or in the freezer for up to 4 months.
To Serve
- Thaw in the refrigerator for 1-2 hours.
- Preheat the oven to 325°F.
- Lightly spray a baking sheet with non-stick spray.
- Brush the fillets with melted butter.
- Bake for approximately 20-25 minutes, or until hot and bubbly.
- Remove from oven and serve immediately.
- Enjoy!
- Crab-stuffed Grouper Fillet – Grouper Fillet, Jumbo Lump Crab Meat, Mayonnaise, Old Bay Seasoning, Eggs, Lemon, Mustard, Hot Sauce
Contains: Fish, Shellfish
Dock-to-Door Seafood Straight From the Chesapeake
Dock-to-Door Seafood Straight From the Chesapeake
Harris Seafood Company’s old processing house opened its doors in 1941 on the Kent Narrows Waterway in the Chesapeake Bay, and it’s been an Eastern Shore tradition ever since. “Captain Bill” Harris and his wife Sis opened Harris Crab House on the processing house’s front dock back in 1981 so locals could enjoy fresh Maryland seafood straight from the source, and in 1991 a new waterfront Crab House opened nearby, with open air decks overlooking the narrows and fresh seafood arriving at the dock daily.
Today, Harris Crab House is the only remaining oyster house operating year-round in Maryland, and it’s run by the fifth-generation Harris family. They buy their seafood from about 350 local watermen and employ about 140 locals, and are committed to bringing the very best Maryland seafood, from Jumbo Lump crab cakes to elegant Oyster Imperial, straight from the dock to your door.
