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Crab-Topped Tilapia Recipe

Crab-Topped Tilapia Recipe photo by Taste of Home

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“I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal,” Laura Merkle of Dover, Delaware explains.

This recipe is:

Healthy

Diabetic Friendly

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Crab-Topped Tilapia Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

4 tilapia fillets (5 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2-1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1-1/2 teaspoons lemon juice
3/4 teaspoon marinade for chicken
Dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 cup lump crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

Directions

Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce.
Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.
Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.

Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutritional Facts 1 fillet equals 248 calories, 9 g fat (3 g saturated fat), 106 mg cholesterol, 618 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Originally published as Crab-Topped Tilapia in Light & Tasty December/January 2007, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab-Topped Tilapia

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Reviewed on Dec. 26, 2011 by lbj1252

This has become one of our favorite dishes. It is light & delicious!

Reviewed on Sep. 28, 2011 by joniotto

This was a delicious way to dress up simple tilapia - tastes just like a crab-topped fish that is served at one of our popular local restaurants! This recipe will definitely be added to my family's favorites!