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Crab-Topped Tilapia

6 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 25 min.

Makes

4 servings

Updated: Sep. 23, 2022
“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.
Crab-Topped Tilapia
Crab-Topped Tilapia Recipe photo by Taste of Home
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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.

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.