Crab Stuffed Tilapia Fillets
March 19, 2013
Categories: Dinner, Lunch, Main Dish, Fish, Tilapia, Shellfish, Crab meat, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, High Protein, No Eggs, Spring more
"This super easy stuffed fish recipe turns out perfectly every time and is always a hit!!"
- Serving Size: 1 (405.9 g)
- Calories 527.5
- Total Fat - 23.3 g
- Saturated Fat - 13.2 g
- Cholesterol - 226.9 mg
- Sodium - 849.5 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 0.4 g
- Sugars - 3.8 g
- Protein - 63.3 g
- Calcium - 495.6 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.3 mg
Melt 1 tablespoon butter in a skillet and add the garlic; cook for a couple of minutes until garlic just starts to brown.
Remove from burner and add the bread crumbs; mix well.
Add the crab meat and mix well.
Add 2 tablespoons of the fresh grated parmesan and mix well.
Allow this mixture to cool enough so you can handle it with your hands.
Fit a baking pan with a wire rack and spray the rack with olive oil.
Fill this pan about 1/4 inch with water.
Place one of the tilapia fillets over the rack and season with salt and pepper.
Pack the crab mixture evenly over this fillet.
Place the other fillet over the crab mixture and season with salt and pepper.
Bake in a preheated 350 degree Fahrenheit oven for 30 to 35 minutes, depending on thickness of fillets, until fish starts to flake when poked with a fork.
Turn oven off but leave the fish inside with the door slightly open while you make your sauce.
In a small saucepan, melt 1 tablespoon butter over medium heat; add the garlic powder and flour and cook while stirring for 2 minutes.
Whisk in the milk a bit at time until mixture starts to thicken; add 1/2 cup fresh grated parmesan cheese and stir to blend well.
Spoon the sauce over the stuffed fish fillets and enjoy.
Tips & Variations
No special items needed.