Baked Tilapia W/ Fondue Sauce and Crab

"The sauce on this is so would never guess that it is low in fat!"
photo by teresas photo by teresas
photo by teresas
photo by niecey1015 photo by niecey1015
photo by V.A.718 photo by V.A.718
photo by Kim127 photo by Kim127
photo by Caroline Cooks photo by Caroline Cooks
Ready In:




  • Preheat oven to 400.
  • For the sauce, melt the butter in a pan. Stir in the flour and nutmeg until smooth.
  • Gradually stir in the milk. Cook until smooth and thickens a little.
  • Add the cheese, and stir until melted. Add in the sherry and crab meat, mixing well to coat the crab.
  • Season tilapia with salt and pepper. Place the tilapia in an 8x8 pan.
  • Pour the fondue-crab sauce over the tilapia.
  • Sprinkle with the paprika.
  • Bake at 400 for 25-30 minutes.

Questions & Replies

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  1. freakingdork
    VERY GOOD! But unfortunately, I forgot the salt, pepper, and paprika. So don't do that and you will probably end up with a 5 star dish. Thank you!
  2. teresas
    We really enjoyed this. You do taste the nutmeg. So if you don't care for it I would leave it out. Next time I think I would use fresh crab meat over the can. That way you would get more chunks and better flavor. This is a must try. Thanks for posting.
  3. gwynn
    This was a very good dish. Love that crab! Thanks for posting.
  4. ThenasMommy
    I thought this was absolutely delish. Better yet, so did the BF! Although I was missing a couple of the ingredients (sherry, as we don't cook with wine, and crab), I could see that the basic cream/cheese sauce would be amenable to practically anything. I didn't have crab meat of any sort in the house, so I skipped that addition entirely (however, I've now decided to make a point of keeping some canned fish in the pantry).The BF doesn't care much for nutmeg, so I substituted red curry powder, and I was very pleased to find that the spices do not overpower the fish flavor. I will definitely be making this one again. The recipe is manageable. The preparations are simple, and it makes for a quick but tasty main dish. Thank you, poo 235!
  5. mermaid1957
    This one is a keeper! I omitted the nutmeg as some of the other reviewers did and added a little extra milk to thin out the sauce. I will make this one again.



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