Total Time
Prep 20 mins
Cook 20 mins

This recipe came from that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I placed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired. Worked out great.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. chop the onion and celery into fine pieces.
  3. flake the crabmeat and check for pieces of shells.
  4. Sauté onion and celery in butter until tender.
  5. add parsley and remove from heat.
  6. stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
  7. Spray casserole or oven pan with cooking spray.
  8. Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
  9. Sprinkle with melted butter and paprika.
  10. Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.


Most Helpful

Rolling the fish did not work well so I put stuffing between two fillets. This recipe is delicious and I'll definately make it again.

k8mons October 09, 2009

This dish was the centerpiece of our Valentine's Day dinner and was perfect. I followed the recipe exactly, but did add some Old Bay Seasoning to the crab mixture and sprinkled a bit over the top for some added color. Very tasty - thanks for sharing.

Z-chef March 15, 2009

I made this last night for three of us and got nothing but serious raves. Both of my parents looked at me and said, "Keep this recipe." The next time I need a gorgeous looking and splendid tasting romantic dinner for two, this will be it. The sweet flavor of the crab combined with the tender flesh of the tilapia made this a simply outstanding dish. Red Lobster eat your heart out, this is far and away the best seafood entree I've ever eaten. Thanks for posting this, it is a keeper

Chef Paladin February 17, 2009

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