Baked Crab Stuffed Tilapia

Step 1: Fish - Set your fish on the counter to take the chill off; and lightly season with salt and lemon pepper/or regular pepper on both sides.

Step 2: Crab Stuffing ... Add the butter, celery, shallot/onion, and pimento to a medium size bowl; cover with plastic wrap, and microwave a minute on medium high heat. Remove from the microwave; and add the scallions, lemon zest and juice, Old Bay seasoning, optional cayenne, bread crumbs, broth (start with 3 tablespoons); and, mix to combine. Cover with the same plastic wrap; and, let it soak or set on the counter; until the bread crumbs are softened. If it is still dry, add a bit more broth; and, let it soak again until soft and moist.

Step 3: NOTE: I just added basic herb stuffing cubes to a plastic bag and crushed them using a meat mallet (rolling, pin or a heavy pan will work). You need 1/2 cup crushed - but, not too fine; just broken up - you DO NOT want bread crumbs.

Step 4: Once the bread crumbs are softened with the broth; microwave again for 30 seconds to a minute on medium heat - just to warm up. Next, add the crab and parsley; but, DO NOT over mix - just enough to combine everything.

Step 5: Fish ... Set 3 lemon slices on the bottom of a small casserole dish or oven proof saute pan (which I prefer); and, set the first fish fillet on top of them. Then, top the fish with the stuffing (and, pile high). Then, top with the remaining fillet, a little dusting of paprika; and, the 2 remaining lemon slices. If you have extra stuffing; simply add to a small gratin dish on the side; which can be baked along side the fish. Usually I don't have any extra.

Step 6: Bake ... Add the butter, broth, lemon juice, and wine to a small glass or measuring cup; and, mix to combine. Then, pour in the pan around the fish. Bake in a 375 degree oven, middle shelf. As it bakes, baste the fish a couple of times with the sauce/broth. About 20-30 minutes; mine typically takes 25 minutes in my oven pan. You have to remember ... every pan, the fish, and even the oven can all alter the cooking times. So, this is just a guideline. The fish on top should be moist but flaky. Most of your sauce/broth will reduce; but, what is left; it is delicious to drizzle over the top of the fish and stuffing when it is served.

Step 7: Serve and ENJOY! ... This recipe is great for company; or, for a special dinner. The tilapia naturally splits in half lengthwise as it cooks (see the picture), which makes it the perfect "dinner for two." At the same time you cook your fish; roast some cherry tomatoes. And, as I mentioned; I like to serve the fish over a bed a baby spinach, with the roasted tomatoes on the side. Oh ... don't forget a few chives as a garnish. Now, obviously - this is great with fresh crab and flounder; but, this is an affordable version; and just as good.