Crabtoppedtilapia Recipes

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CRAB-TOPPED TILAPIA



Crab-Topped Tilapia image

"I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal," Laura Merkle of Dover, Delaware explains.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

4 tilapia fillets (5 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2-1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1-1/2 teaspoons lemon juice
3/4 teaspoon marinade for chicken
Dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 cup lump crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

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.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 618mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CREAMY CRAB TOPPED TILAPIA



Creamy Crab Topped Tilapia image

My family loves the parmesan topped tilapia recipe. I adapted it to a slightly (I hope) healthier version with a little bit more meatiness in it. It's great served with rice and veggies.

Provided by Rljacdcjecl

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tilapia fillets
season salt, to taste
1/3 cup mayonnaise
1/4 cup olive oil
1/2 cup parmesan cheese
1/2 cup finely chopped imitation crabmeat
1 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Steps:

  • Lay tilapia fillets out on baking pan and season with season salt. Bake at 350 for 6-8 minutes or until mostly cooked.
  • While the fillets are in the oven, mix remaining ingredients.
  • Take fish out of the oven and top with crab/parmesan mixture. Turn oven to broil.
  • Broil fish until bubbly and light brown.

TILAPIA WITH CRABMEAT TOPPING



Tilapia With Crabmeat Topping image

Tilapia filets are baked with a topping of crabmeat, cream cheese and spices for a moist and flavorful fish entree. Feel free to add more Old Bay Seasoning, depending on your taste preferences. A parsley and lemon garnish makes it restaurant-quality!

Provided by CookinDiva

Categories     Tilapia

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb tilapia fillet (2 large)
1/2 cup canned crabmeat
1/4 cup light cream cheese, softened
1/8 teaspoon garlic salt
1/8 teaspoon Old Bay Seasoning (or paprika)
1 tablespoon breadcrumbs

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.

CRAB-TOPPED TILAPIA



Crab-Topped Tilapia image

Make and share this Crab-Topped Tilapia recipe from Food.com.

Provided by Shelby Jo

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 tilapia fillets (5 oz. each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onions
1 garlic clove, minced
2 1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup nonfat milk
1 1/2 teaspoons lemon juice
3/4 teaspoon worcestershire sauce for chicken
1 dash hot pepper sauce
1/4 cup low-fat mayonnaise
1 (6 ounce) package premium crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

Steps:

  • Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
  • In a small nonstick skillet coated with nonstick 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, Worcestershire sauce and hot pepper sauce.
  • Remove from 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 and bake 5-10 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 220.6, Fat 5.2, SaturatedFat 2.4, Cholesterol 87, Sodium 661.3, Carbohydrate 8.1, Fiber 0.7, Sugar 1.6, Protein 34.8

CRAB STUFFED TILAPIA



Crab Stuffed Tilapia image

This variation of stuffed tilapia is not only easy to make, it has just a hint of fresh mint. My son cleans the plate when I serve this one!!

Provided by Chef Angie 4

Categories     Tilapia

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 scallion
3 tablespoons butter
6 fresh mint leaves
1 cup lump crabmeat
1/2 cup cracker crumb (Ritz or Saltine)
1/2 lemon
2 tablespoons olive oil
1/3 cup fresh parmesan cheese (grated)
6 tilapia fillets

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.

Nutrition Facts : Calories 153.9, Fat 12, SaturatedFat 5.3, Cholesterol 20.1, Sodium 129.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.1, Protein 3.2

CRAB-TOPPED FISH FILLETS



Crab-Topped Fish Fillets image

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE



Tilapia With a Creamy Shrimp & Crab White Wine Sauce image

This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it.

Provided by SarasotaCook

Categories     Sauces

Time 30m

Yield 4 Fish Servings, 4 serving(s)

Number Of Ingredients 20

4 tilapia fillets
1 teaspoon butter
1 teaspoon olive oil
salt
pepper
1 (6 ounce) can crabmeat (you can use the more expensive claw meat, but for this sauce I don't find it makes a difference)
1 cup shrimp, peeled, tails removed, and chopped
1 cup heavy cream
3/4 cup white wine
1 tablespoon lemon juice (buy 1 lemon and cut in half, use 1/2 for the zest and lemon juice and the other half for a garnish)
1/2 teaspoon lemon zest
1 tablespoon fresh parsley
1/2 teaspoon fresh dill
1 1/2 tablespoons all-purpose flour
salt
pepper
lemon slice (use the other half that wasn't used in the sauce)
3 -4 cups rice, cooked (use any kind of rice you want)
3 scallions, fine chopped (white and green part)
1 teaspoon lemon zest (from the lemon we used for the sauce)

Steps:

  • Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
  • Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
  • Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
  • Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
  • Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

CRAB-STUFFED TILAPIA



Crab-Stuffed Tilapia image

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tablespoons butter, divided
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons diced pimientos, drained
1/4 teaspoon seafood seasoning
4 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

CRABMEAT STUFFED TILAPIA



Crabmeat Stuffed Tilapia image

This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I placed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired. Worked out great.

Provided by jdrichardson

Categories     Tilapia

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 small onion
1 celery rib
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup breadcrumbs, unseasoned
8 ounces white crab meat, Phillips Pasteurized Crab meat
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 (6 ounce) tilapia fillets, approximately 6 oz each
2 tablespoons butter, Melted
paprika

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.

TILAPIA STUFFED WITH CRABMEAT RECIPE - (4.5/5)



Tilapia Stuffed with Crabmeat Recipe - (4.5/5) image

Provided by moddie2bert

Number Of Ingredients 11

1 small onion, finely chopped
1 celery rib, finely chopped
4 tablespoons unsalted butter
1/4 cup fresh parsley
1/2 cup plain breadcrumbs
8 ounces white crab meat, flaked
1 tablespoon lemon juice
1/8 tablespoon cayenne pepper
4 tilapia fillets (approx 6 ozs each)
2 tablespoons butter, melted
paprika

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.

TILAPIA TOPPED WITH SHRIMP IMPERIAL



Tilapia Topped With Shrimp Imperial image

Wife and I love Tilapia, but I'm not a fan of Crab Imperial so I decided to make the imperial with shrimp. You can substitute crab for the shrimp and use this recipe too.

Provided by Shock55

Categories     < 60 Mins

Time 50m

Yield 2 , 2 serving(s)

Number Of Ingredients 12

2 tilapia fillets
1/2 lb shrimp
1/2 red bell pepper
1/2 cup mayonnaise
1/4 cup breadcrumbs
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon Old Bay Seasoning
1 teaspoon Dijon mustard
1 tablespoon butter
2 tablespoons parmesan cheese

Steps:

  • Dice red pepper.
  • Peel, devein and dice shrimp.
  • Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
  • Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
  • Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
  • Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
  • Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
  • Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
  • Switch oven back to bake at 350 degrees for another 5 minutes.
  • Remove from oven, let rest 2 or 3 minutes and serve.

Nutrition Facts : Calories 337.9, Fat 11.4, SaturatedFat 5.5, Cholesterol 225.1, Sodium 1260, Carbohydrate 13.1, Fiber 1.3, Sugar 2.2, Protein 44.7

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