February 24, 2014

Crab Stuffed Tilapia, Sole or Flounder

This is a repost but fitting as we are having crab stuffed tilapia tonight and instead of reinventing the wheel, it's just as well to post this from my archives since so many visitors to An American Housewife are new or first time visitors and probably haven't seen many of the recipes before.  This works with almost any thin, white fish but also works with salmon as well as long as it's not too thick.

Normally I serve these with a very simple Hollandaise sauce with lemon but this time I seasoned them with a sprinkle of lemon, pepper, garlic seasoning and served them sans white sauce.  I like them both ways.

Crab Stuffed Flounder or fish of your choice

6 fish filets  (sole, flounder, tilapia)
1/2 lb. real crab meat
1 T onion, diced fine
1T red pepper, diced fine (*optional)
1 T chopped fresh parsley
1 T celery, chopped fine
6 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning

Preheat oven to 375. Sprinkle each fillet with salt and pepper. Coil each fillet into a buttered muffin tin. Saute the onions, parsley and celery in 3 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and the egg. Mix and season to taste. Spoon into the center of each fish fillet. Brush with the remaining 3 tablespoons of butter. Bake 20-30 minutes or until your fish is done.

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