Crab Stuffed Tilapia Fillets

Jun 10, 2025

These tender, flaky and delicious crab-stuffed tilapia fillets are perfect for weeknight dinners. Or, serve them up for special occasions. They’re sure to impress any seafood lover.

 

Prep Time: 20 mins • Cook Time: 25 mins • Makes: 4 servings

 

INGREDIENTS

  • 1 cup lump crabmeat, drained
  • 4 (6 ounce) tilapia fillets
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup dry unseasoned bread crumbs
  • 6 tablespoons butter, divided
  • 1 large egg, beaten
  • 1/3 cup mayonnaise
  • 1/4 to 1/2 teaspoon Old Bay seasoning, use to taste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

DIRECTIONS

  1. Carefully check for/and discard any shell pieces in the crabmeat.
  2. In a large skillet, saute onion and celery in 4 tablespoons butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, parsley, and Old Bay seasoning. Spread 1/3 cup crab mixture over each tilapia fillet. Roll up each fillet and secure with toothpicks.
  3. Place seam side down in a baking pan. Melt remaining 2 tablespoons butter; drizzle over fish. Sprinkle with salt, paprika, and more Old Bay seasoning, if desired.
  4. Bake, uncovered, at 400°F until fish just begins to flake easily with a fork; about 25-30 minutes. Discard toothpicks. Spoon pan juices over fish and serve.

 

Shrimp Stuffed Mushrooms

Jun 10, 2025

Prep Time: 15 mins • Cook Time: 15 mins • Makes: 6 servings

INGREDIENTS

  • 6 large portobello mushrooms
  • 3 tablespoons unsalted butter
  • 1/2 cup onion, finely chopped
  • 6 cloves garlic, minced
  • 2 lb shrimp, divided
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pinch red pepper flakes, optional
  • 1 tablespoon fresh basil, finely chopped
  • 1/4 cup Parmesan cheese, grated (preferably parmigiano-reggiano)
  • 1/4 cup parsley, chopped

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Remove the stems from the mushroom, chop stems and set aside. Wipe the mushroom caps clean with a damp paper towel.
  3. Peel and devein shrimp. Reserve 12 whole shrimp. Chop and set aside the remaining shrimp.
  4. Heat the butter in a large skillet over medium heat; add the chopped mushroom stems, onion, and garlic and cook for 6 to 8 minutes, or until tender. Add chopped shrimp and cook for 2-3 minutes or until shrimp are turning pink. Add the breadcrumbs, beaten egg, salt, lemon juice, basil, and the red pepper flakes. Cook for 2 to 3 minutes. Remove from heat.
  5. Place the mushroom caps, gill side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with grated Parmesan.
  6. Bake the stuffed mushrooms for 15 minutes, or until lightly browned.
  7. While the stuffed mushrooms are baking, lightly saute the remaining whole shrimp in a pan just until they are pink and opaque. Do not overcook.
  8. Place two sauteed shrimp on each stuffed mushroom. Sprinkle with chopped parsley before serving.