Crab Stuffed Tilapia

Recipe by Chef Angie 4
READY IN: 40mins




  • Preheat oven to 400*.
  • Slice bulb part of onion reserving greens for later.
  • In a small sauce pan, melt butter and cook onion slices until clear. Set aside.
  • Mince the mint leaves. Set aside.
  • In a mixing bowl, use a fork to shred crab meat to a fine texture.
  • Mix in mint, cracker crumbs, juice of 1/2 lemon, olive oil, and 1/4 cup parmesan cheese. Reserve the remaining cheese for later.
  • Spray the bottom of a 9x13 glass baking pan.
  • Shape 6 balls from the crab mixture and place evenly throughout the pan.
  • Carefully lay each tilapia fillet on a crab ball. If necessary, split the ends of the fillet in order to wrap around.
  • Sprinkle remaining cheese across tops of fish.
  • Bake 20-25 minutes or until the largest peice of fish easily flakes with fork.
  • Slice scallion greens reserved from step one. Sprinkle around fish to garnish.