Community Pick
Crabmeat Stuffed Tilapia
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 small onion
- 1 celery rib
- 4 tablespoons unsalted butter
- 1⁄4 cup fresh parsley
- 1⁄2 cup breadcrumbs, unseasoned
- 8 ounces white crab meat, Phillips Pasteurized Crab meat
- 1 tablespoon lemon juice
- 1⁄8 tablespoon cayenne pepper
- 4 (6 ounce) tilapia fillets, approximately 6 oz each
- 2 tablespoons butter, Melted
- paprika
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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
-
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!
see 19 more reviews
Tweaks
-
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!
-
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.