Crabmeat Stuffed Tilapia

"This recipe came from www.tilapia.ws 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."
 
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photo by Skip  Grammys kitch photo by Skip  Grammys kitch
Ready In:
40mins
Ingredients:
11
Serves:
2
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. This is a excellent recipe. I make it in a small casserole. Talapia on the bottom and the top crab stuffing in between. I have made it for several holidays now.
     
  5. 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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Tweaks

  1. Awesome recipe! I replaced the celery rib with green onions and also added some bell pepper.
     
  2. This was a wonderful supper served with baked potatoes and a mixed green salad. I used frozen cooked shrimp in place of the crabmeat. Thawed the shrimp and cut into pieces. Sauted the onions and celery in olive oil and added about 1 teaspoon of Old Bay Seasoning when I added the parsley(I used flat leaf Italian). Cut the tilapia fillets in half and layered the stuffing between the pieces. Really wonderful. Will not hesitate to serve this to my fussiest friends or relatives. Thank You for posting this!
     
  3. This was a great recipe. I made it low fat and it was still great. Instead of the 6 tablespoons of butter the recipe calls for, I used about a tablespoon and a half of olive oil. I cooked the onion and celery in 1 T, and drizzed a tiny bit over the fish. I also held back on the cayenne, and it was still nice and spicy.
     

RECIPE SUBMITTED BY

I am an independant salesman that loves to cook. I don't consider myself a gourmet cook or even a "chef." I just like to cook, so I guess that makes me a "cook." Which makes many of my "favorite recipes" not my own creations. I enjoy trying new recipes and adding them into my collection of good finds and learning new cooking techniques as I go along. I do most of the cooking at home and my wife enjoys trying out all the new recipes I search out.
 
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