Crabmeat Stuffed Tilapia Food

CRAB-STUFFED TILAPIA

Steps:

• 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.

CRABMEAT STUFFED TILAPIA

Steps:

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

CRAB-TOPPED TILAPIA

Steps:

• Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. , 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. , 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., Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.

CRAB & ASPARAGUS-STUFFED TILAPIA RECIPE - (4.3/5)

Steps:

• To prepare the stuffing, heat the oil in a medium-size sauté pan over medium heat. Add the red and yellow peppers, shallot, and the garlic. Sauté until the peppers begin to soften, about 5-8 minutes. Add the asparagus and cook for an additional 2-3 minutes. Remove the vegetables from the heat and let cool. Place the mixture into a bowl and add the cracker crumbs, chives, basil, parsley, Old Bay, salt, black pepper, and mayonnaise, mixing well. Gently fold in the crab meat, being careful not to break it up too much. Set the stuffing aside. Preheat oven to 350°F. Place the tilapia filets flesh-side down on a work surface. Place 1/4 of the crab mixture onto the center of each filet. Pour the white wine, lemon juice, and olive oil into an 8" x 8" baking pan. Roll each fish filet around the stuffing and place them, seam-side down, into the baking pan. Sprinkle each filet with salt, pepper, and paprika, then cover the pan with foil and bake for 45 minutes. Serve the fish with the cooking liquid.

TILAPIA STUFFED WITH CRABMEAT RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. Sauté onion and celery in the butter until tender. Add parsley and remove from heat. Stir in the bread crumbs, crab meat, lemon juice and cayenne pepper. Spray a casserole dish with cooking spray. Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets. Sprinkle with melted butter and paprika. Bake for 20 to 25 minutes until the tilapia flakes easily with a fork.

CRAB STUFFED TILAPIA

Steps:

• Preheat oven to 400*.
• Slice bulb part of onion reserving greens for later.
• In a small sauce pan, melt butter and cook onion slices until clear. Set aside.
• Mince the mint leaves. Set aside.
• In a mixing bowl, use a fork to shred crab meat to a fine texture.
• Mix in mint, cracker crumbs, juice of 1/2 lemon, olive oil, and 1/4 cup parmesan cheese. Reserve the remaining cheese for later.
• Spray the bottom of a 9x13 glass baking pan.
• Shape 6 balls from the crab mixture and place evenly throughout the pan.
• Carefully lay each tilapia fillet on a crab ball. If necessary, split the ends of the fillet in order to wrap around.
• Sprinkle remaining cheese across tops of fish.
• Bake 20-25 minutes or until the largest peice of fish easily flakes with fork.
• Slice scallion greens reserved from step one. Sprinkle around fish to garnish.

STUFFED TILAPIA WITH CRAB MEAT

Steps:

• Chop the onion into fine pieces.
• Mince the celery into fine pieces.
• Saute the onion and celery with butter in a frying pan until the vegetables are tender.
• Add parsley to the frying pan.
• Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper.
• Grease a 9x13 inch oven pan.
• Spread the crab meat mixture over the tilapia fillets and roll them up.
• Place the stuffed tilapia in the greased dish, seam side down.
• Sprinkle melted butter and paprika powder over the stuffed tilapia.
• Place the stuffed tilapia in the oven and bake the tilapia rolls at 400°F.
• The baked tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.

TILAPIA WITH CRABMEAT TOPPING

Steps:

• Soften cream cheese; stir in all other topping ingredients, adding crabmeat last so that you don't break it up entirely.
• Place tilapia filets on non-stick foil (or spray baking dish with non-stick spray).
• Divide topping in two and pat on top of tilapia filets.
• Bake 400 degrees for 10 minutes, or until fish flakes apart with a fork.
• Garnish with parsley and lemon.