24 Reviews

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.

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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.

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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

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Chef Paladin February 17, 2009

Served this recipe for four last night and it was outstanding! Followed specs to a "T", except I had 6-6oz fillets. I had no problem rolling the crab stuffed filets and still had approximately 1/4 cup of leftover crab to fill around fish. I also served the Orzo & Broccoli Pilaf, recommended by Robin, with a side dish of asparagas spears. I used a dash of Old Bay Seasoning on each fillet and fresh parsley which made the dish quite attractive. Everyone raved at how delicious the entire dinner was and how everything blended so perfectly. By the way, I prepared the stuffed fillets four hours ahead of dinner, but, I cooled the sauted vegetables before adding the crab, then refridgerated til dinner. What a snap!

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flamingflave December 18, 2011

This is really good - like a crab cake stuffed inside the fish. I only used a tablespoon of melted butter over the dish at the end, and left the rest of the butter out. I layered this rather than rolled it. Thank you for posting this!

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Vino Girl November 10, 2008

I made this flat style due to thick fillets but WOW it was so juicy and flavourful! I also used some leftover "stuffing" to put into the mushroom caps I served beside it, with minced garlic and butter in the cap first. I served a steamed bean and carrot medley and risotto with this. The textures and flavours together were outstanding. I used fresh parsley which really made the dish very tasty.

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Chef Mammy May 22, 2008

Wonderful recipe!! I made this for Mother's Day dinner. I was not able to "roll" the fillets either, so I just patted the stuffing on top of the fish and bake it. The fish was not dry at all, but I dotted heavily with the butter. This would be a GREAT stuffing for mushrooms too!!! I served this with roasted baby carrots and Orzo and Broccoli Pilaf.

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robbin.oakley May 13, 2008

easy to make, low carbs, and very very tasty. My 3 and 7 year old daughters even liked the way it tasted. Also, make a Lemon Caper sauce to drizzle on top of the fish. Pour more if you overcook it and the fish is too dry. As always with fish, buy a fresh filet the same day you plan on cooking your meal.

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dscorca January 17, 2008

The recipe was excellant.I used salted butter and cut back on the cayenne pepper.(my wife doesn't like spicy food) I also used king crab we had in the freezer. Cook the recipe for six and everyone loved it. Extremely easy to prepare and I have recommended to a few other people.

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Old Mariner January 30, 2007

This is great! I used lf butter and fresh crab because it was on sale at the store. I opted for a texas sweet onion.. which seemed to do well here. DH and I both thought the combonation brought an unusual complexity to the too-familiar tilapia at our house. Thanks! *My tilapia did not take the full 20 - 25 minutes. More like 17, but I'm using a new oven and we like our fish on the undercooked vs. overcooked side. I would just watch it after the 15 minute mark!

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AKillian24 October 26, 2006
Crabmeat Stuffed Tilapia