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Crab Stuffed Tilapia

May 8, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Ingredients

1 small onion finely chopped

1 rib celery finely chopped

1?4 cup + 6 Tbsp. butter divided

2 packages (3.53 oz each) crab meat drained

1/3 cup dry breadcrumbs

1/3 cup mayonnaise

1 egg beaten

2 Tbsp. diced pimientos drained

1?4 tsp. seafood seasoning

4 tilapia fillets (6 oz each)

1?4 tsp. salt

1?4 tsp. paprika

How To:

1. Saut onion and celery in 1?4 cup butter in a large skillet until tender.

2. Remove from the heat and stir in the crab, breadcrumbs, mayonnaise, egg, pimientos and seafood seasoning.

3. Spread 1/3 cup crab mixture over fillets.

4. Roll up each fillet from the pointed end and secure with toothpicks.

5. Place seam side down in a greased 9-inch square baking pan.

6. Melt remaining butter and drizzle over fish.

7. Sprinkle with salt and paprika.

8. Bake, uncovered, at 400 degrees for 25-30 minutes or until fish flakes easily with a fork.

9. Discard toothpicks and spoon pan juices over fish.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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