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Crab-Topped Tilapia Recipe

Crab-Topped Tilapia Recipe

“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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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: 5 lean meat, 1 fat, 1/2 starch.

Reviews for Crab-Topped Tilapia

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MY REVIEW
spronovo User ID: 3118526 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."

MY REVIEW
lbj1252 User ID: 93547 159947
Reviewed Dec. 26, 2011

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

MY REVIEW
joniotto User ID: 1827180 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!"

MY REVIEW
CharKosut User ID: 1993308 159941
Reviewed Nov. 21, 2009

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

MY REVIEW
psalms37n4 User ID: 3520574 144401
Reviewed Oct. 31, 2009

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

MY REVIEW
sara1982 User ID: 1807509 65031
Reviewed Aug. 25, 2009

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

MY REVIEW
pattimac49 User ID: 1283230 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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Wine Pairings

Light-Bodied White Wine

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