Crab-Topped Tilapia
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 4 servings.
“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.
Ingredients
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4 tilapia fillets (5 ounces each)
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1/3 cup finely chopped celery
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2 tablespoons finely chopped onion
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1 garlic clove, minced
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2-1/2 teaspoons butter, melted, divided
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2 teaspoons all-purpose flour
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1/8 teaspoon dried thyme
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1/4 cup fat-free milk
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1-1/2 teaspoons lemon juice
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3/4 teaspoon marinade for chicken
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Dash hot pepper sauce
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1/4 cup reduced-fat mayonnaise
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1 cup lump crabmeat, drained
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4 tablespoons seasoned bread crumbs, divided
Directions
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1.
Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
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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.
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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.
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4.
Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.
Nutrition Facts
1 serving: 248 calories, 9g fat (3g saturated fat), 106mg cholesterol, 618mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 5 very lean meat, 1 fat, 1/2 starch.
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