Crab-Topped Tilapia

READY IN: 40mins
Recipe by Shelby Jo

From Taste of Home magazine's Lighty & Tasty, December/January 2007.

Top Review by livingstonfran

This was very easy to make and quick. I found it tasty as well. I have to taste frequently as I am cooking and I did add more seasoning than which the recipe calls. We like it spicy but not just with heat. Since I am from the south, I did add more of New Orleans spin on it by adding Emril's Essence. The next time that I make this I may add a table spoon or so of green pepper. The problems that I had were of my making as I had bought a bag of franken fish, that were all different sizes and thickness. But hey it was really inexpensive. So save your self from my mistakes and buy fish that are all the same weight, thickness and size. This is a keeper and thank you for sharing.

Ingredients Nutrition


  1. Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
  2. In a small nonstick skillet coated with nonstick cooking spray, cook the celery, onion, and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, Worcestershire sauce and hot pepper sauce.
  3. Remove from heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.
  4. Cover and bake at 350 for 18 minutes. Uncover and bake 5-10 minutes longer or until fish flakes easily with a fork.

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