Tilapia Crabmeat Topping Recipes

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.

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.

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.

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.

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!

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.

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.

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.