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Nutrition Facts
Serving Size 1 (594g) Recipe makes 2 servings
Calories 871
Calories from Fat 393		(45%)
Amount Per Serving		%DV
	Total Fat 43.7g	67%
	Saturated Fat 24.3g	121%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 321mg		107%
Sodium 1694mg		70%
Potassium 1547mg		44%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 2.4g	9%
	Sugars 3.8g
Protein 94.9g		189%
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By: the_cookie_lady

Crabmeat Stuffed Tilapia

Recipe #169081 | 40 min | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: jdrichardson
May 22, 2006

This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I placed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired. Worked out great.

SERVES 2 -4 (change servings and units)

Ingredients

1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika

Directions

1
Preheat oven to 400°F.
2
chop the onion and celery into fine pieces.
3
flake the crabmeat and check for pieces of shells.
4
Sauté onion and celery in butter until tender.
5
add parsley and remove from heat.
6
stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
7
Spray casserole or oven pan with cooking spray.
8
Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
9
Sprinkle with melted butter and paprika.
10
Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.

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Featured Reviews for This Recipe

From: Chef #1409272

On Oct 9, 2009

Rolling the fish did not work well so I put stuffing between two fillets. This recipe is delicious and I'll definately make it again.

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From: Z-chef

On Mar 15, 2009

This dish was the centerpiece of our Valentine's Day dinner and was perfect. I followed the recipe exactly, but did add some Old Bay Seasoning to the crab mixture and sprinkled a bit over the top for some added color. Very tasty - thanks for sharing.

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From: AKillian24

On Oct 26, 2006

This is great! I used lf butter and fresh crab because it was on sale at the store. I opted for a texas sweet onion.. which seemed to do well here. DH and I both thought the combonation brought an unusual complexity to the too-familiar tilapia at our house. Thanks! *My tilapia did not take the full 20 - 25 minutes. More like 17, but I'm using a new oven and we like our fish on the undercooked vs. overcooked side. I would just watch it after the 15 minute mark!

4 people found this review helpful

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From: mickie49

On Mar 24, 2007

This was a wonderful supper served with baked potatoes and a mixed green salad. I used frozen cooked shrimp in place of the crabmeat. Thawed the shrimp and cut into pieces. Sauted the onions and celery in olive oil and added about 1 teaspoon of Old Bay Seasoning when I added the parsley(I used flat leaf Italian). Cut the tilapia fillets in half and layered the stuffing between the pieces. Really wonderful. Will not hesitate to serve this to my fussiest friends or relatives. Thank You for posting this!

1 person found this review helpful

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