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
- 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
- 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.
- Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
- 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
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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review