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
- Carefully check for/and discard any shell pieces in the crabmeat.
- 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.
- 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.
- 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.
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