Crab-Stuffed Tilapia Recipe
Crab-Stuffed Tilapia Recipe photo by Taste of Home

Crab-Stuffed Tilapia Recipe

Publisher Photo
Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. —Linda Stemen, Monroeville, Indiana
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1/4 cup plus 6 tablespoons butter, divided
  • 1 cup lump crabmeat, drained
  • 1/3 cup dry bread crumbs
  • 1/3 cup mayonnaise
  • 1 egg, beaten
  • 2 tablespoons diced pimientos, drained
  • 1/4 teaspoon seafood seasoning
  • 4 tilapia fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

Nutritional Facts

1 stuffed tilapia equals 608 calories, 47 g fat (21 g saturated fat), 248 mg cholesterol, 894 mg sodium, 9 g carbohydrate, 1 g fiber, 40 g protein.

Directions

  1. In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.
  2. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
  3. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish. Yield: 4 servings.
Originally published as Crab-Stuffed Tilapia in Simple & Delicious August/September 2011, p23

Nutritional Facts

1 stuffed tilapia equals 608 calories, 47 g fat (21 g saturated fat), 248 mg cholesterol, 894 mg sodium, 9 g carbohydrate, 1 g fiber, 40 g protein.

Light-Bodied White Wine

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

Reviews for Crab-Stuffed Tilapia

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 11, 2013

"absolutely yummy, the only changes i made were substituting red pepper for the pimento and doubled the old bay"

MY REVIEW
Reviewed Mar. 5, 2013

"This "recipe" is sadly lacking in my opinion.even if I knew what seafood seasoning was. Two very plain-tasting proteins, tilapia and crab?"

MY REVIEW
Reviewed Mar. 4, 2013

"It was very good. I substituted a sautéed red bell pepper for pimientos because I don't care for them."

MY REVIEW
Reviewed Feb. 22, 2013

"Delicious! I used diced jalapeno and red bell pepper instead of celery and pimiento for extra kick. I also increased the Old Bay seasoning since the original amount seemed to lack a little for my taste."

MY REVIEW
Reviewed Jul. 30, 2012

"Easy to make! Substituted olive oil instead of butter. Yummy ; )"

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