Crab-Stuffed Tilapia Recipe

4.5 14 16
Crab-Stuffed Tilapia Recipe
Crab-Stuffed Tilapia Recipe photo by Taste of Home
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Crab-Stuffed Tilapia Recipe

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4.5 14 16
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

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. Yield: 4 servings.
Originally published as Crab-Stuffed Tilapia in Simple & Delicious August/September 2011, p23

Nutritional Facts

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

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  • 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
  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.
Originally published as Crab-Stuffed Tilapia in Simple & Delicious August/September 2011, p23

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Reviews forCrab-Stuffed Tilapia

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MY REVIEW
Gwendolyn User ID: 9466731 288029
Reviewed May. 21, 2018

"This was delicious except I put the tilapia in water with lemon and let stand while prepping other ingredients. Also used obay seasoning in place of seafood seasoning and doubled the amount. I seasoned the tilapia with nature's seasoning and low sodium seasoning salt before stuffing with crab meat but tilapia would not roll. I also prepared a lemon butter sauce (Browned butter) and drizzled over finished dish. Also, prepared the kale and quinoa salad which made the meal perfect."

MY REVIEW
Lori User ID: 9271637 274869
Reviewed Oct. 4, 2017

"Way too plain. I even added a few extra spices on the fish. Lemon juice lime juice an paprika. Just on the fish for flavor. Let it do an in then added the stuffing. Not enough taste . Needs something I just can't figure out what but I will and next time minus mayo use beef broth like I do in my stuffed flounder with shrimp stuffing. Their almost the same recipe minus the egg and mayo. Replace with broth . I'll retry with additions

I suggest adding flavors if your making this it's really bland. Good carb wise for diabetics but not tasty. They suffer enough if they're doing it right so I don't minus the taste for them . This one's just not good. I gave it 3 stars cause it gave me ideas on how to make it better plus it's not horrible. It could taste bad it doesn't it just needs spices plus the changes I mentioned."

MY REVIEW
PrplMonky5 User ID: 6612040 267360
Reviewed May. 26, 2017

"This was SO delicious! It was just my husband and I, so I cut the entire recipe in half. There was so much filling, I couldn't really "roll" the tilapia, more like just fold it over. Didn't matter, this was beyond delicious. I skipped the pimientos because we didn't have any. For the seafood seasoning, I used Old Bay. I added in a little extra to the mixture, then sprinkled a bit on top. Next time I have extra crab, I'm definitely making this again."

MY REVIEW
Suzie User ID: 9014521 259135
Reviewed Jan. 3, 2017

"Outstanding! Definitely restaurant quality. Excellent flavors - this was fabulous. Made it exactly as is - I'm sure there are many little tweaks one can add to adjust to personal preferences, but as this stands it is fabulous and just what I was looking for for the perfect New Years Eve dinner. Thank you so much!!!"

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."

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