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

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4.5 7 16
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“I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal,” Laura Merkle of Dover, Delaware explains.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings


  • 4 tilapia fillets (5 ounces each)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 2-1/2 teaspoons butter, melted, divided
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon dried thyme
  • 1/4 cup fat-free milk
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon marinade for chicken
  • Dash hot pepper sauce
  • 1/4 cup reduced-fat mayonnaise
  • 1 cup lump crabmeat, drained
  • 4 tablespoons seasoned bread crumbs, divided

Nutritional Facts

1 each: 248 calories, 9g fat (3g saturated fat), 106mg cholesterol, 618mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 32g protein Diabetic Exchanges: 0 starch, 5 lean meat, 1 fat.


  1. Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
  2. In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce.
  3. Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.
  4. Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Crab-Topped Tilapia in Light & Tasty December/January 2007, p7

Light-Bodied White Wine

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

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spronovo 72435
Reviewed Sep. 23, 2014

"This has been one of our favourites for a while now. I use king crab flavoured pollock instead of lump crab meat. Absolutely delicious."

lbj1252 159947
Reviewed Dec. 26, 2011

"This has become one of our favorite dishes. It is light & delicious!"

joniotto 87049
Reviewed Sep. 28, 2011

"This was a delicious way to dress up simple tilapia - tastes just like a crab-topped fish that is served at one of our popular local restaurants! This recipe will definitely be added to my family's favorites!"

CharKosut 159941
Reviewed Nov. 21, 2009

"This recipe is delicious!! We also make it with shrimp in place of crab."

psalms37n4 144401
Reviewed Oct. 31, 2009

"I've made this many times. My husband and I both love it!"

sara1982 65031
Reviewed Aug. 25, 2009

"My family loves this recipe. We eat every bite!"

pattimac49 159886
Reviewed Feb. 24, 2008

"This was a major hit with my two teenagers, one they've requested again and again!"

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