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Crab-Stuffed Tilapia

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings

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 large 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° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.
Nutrition Facts
1 serving: 608 calories, 47g fat (21g saturated fat), 248mg cholesterol, 894mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 40g protein.

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