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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

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

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.

Nutritional Facts

1 stuffed tilapia: 608 calories, 47g fat (21g saturated fat), 248mg cholesterol, 894mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 40g protein.

Reviews for Crab-Stuffed Tilapia

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MY REVIEW
pamirra User ID: 7115018 196513
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
Frankmosher User ID: 6761922 180538
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
HELISHA User ID: 6611839 198143
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
sskeels15 User ID: 7148090 212907
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
Tutugirls User ID: 6796052 125382
Reviewed Jul. 30, 2012

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

MY REVIEW
Skane1965 User ID: 6339673 198142
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."

MY REVIEW
Linzluke User ID: 674455 151286
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."

MY REVIEW
christycup User ID: 6327999 193233
Reviewed Nov. 6, 2011

"and it is excellent"

MY REVIEW
chrissteve@sio.midco.net User ID: 3572716 198141
Reviewed Aug. 31, 2011

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

MY REVIEW
bjsilve0 User ID: 172187 151285
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.