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Crab-Stuffed Tilapia Recipe

Crab-Stuffed Tilapia Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Crab-Stuffed Tilapia

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Reviewed Apr. 11, 2013

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

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?"

Reviewed Mar. 4, 2013

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

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."

Reviewed Jul. 30, 2012

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

Reviewed Mar. 4, 2012

"This was easy and delicious. I made a slight change to the recipe; Instead of rolling the fillet/ stuffing mixture, I placed 1 3 oz. fillet in the pan, spread 1/4 of the mixture on it and covered with another 3 oz. fillet."

Reviewed Nov. 7, 2011

"I made this for my family when they were visiting from out of town. We all loved it. It was so delicious! Plus, it's so easy. It's really hard to beat a dish that is so yummy and so simple to make."

Reviewed Nov. 6, 2011

"and it is excellent"

Reviewed Aug. 31, 2011

"This is a winner. I have served it to guests twice and it has brought rave reviews!!"

Reviewed Aug. 31, 2011

"OMG! I made 1/2 recipe for just me while my other half was out of town (he does not eat fish). I thought I would eat both. It was two meals it was so filling with a veg. side. I looked forward to the next night it was sooo good. I think even HE will like this and I do plan to make it for him and my friend this weekend. Out of this world!!"

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Wine Pairings

Light-Bodied White Wine

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