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Crab-Stuffed Tilapia

 Crab-Stuffed Tilapia
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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.

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Crab-Stuffed Tilapia (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.