Crab-Stuffed Tilapia

Crab stuffing is any seafood restaurants ace up the sleeve. It’s easy to make; requiring little more than staple ingredients such as bread crumbs, mayonnaise and egg. But roll it into or dollop it on top of almost any kind of fish filet and you’ve transformed something simple into a dish that feels special occasion-worthy.

That’s definitely the case with this simple baked seafood dish. Tender and inexpensive tilapia filets get the royal treatment with crab filling. They’re dressed up with some flecks of red from chopped pimiento. Even though it seems like something you’d encounter on a restaurant menu, it’s a simple enough dish that you can put it together for a weeknight dinner or date night at home.

Ingredients for Crab-Stuffed Tilapia

• Onion and celery: Finely chopped aromatics add savory depth to the crab stuffing.
• Butter: The butter is divided into portions and used for both sautéing the vegetables and creating a rich topping for the tilapia.
• Crab: The crabmeat is the star of the dish and provides a sweet and delicate seafood flavor to the stuffing. Make sure to buy lump crabmeat and not crabcake blend for the best flavor. It’s pricey but so much easier thank  picking crabs yourself!
• Bread crumbs: These act as a binder, holding the crab stuffing together and adding a textural contrast to the creamy mayonnaise.
• Mayonnaise: This creamy condiment adds moisture and richness and just a little tang to the crab stuffing.
• Egg: Beaten egg acts as a binder, helping the crab stuffing ingredients adhere to each other as they cook.
• Pimientos: Drained and diced, pimientos add a touch of sweetness and vibrant red color to the stuffing.
• Seafood seasoning: A blend of spices that includes celery seed and paprika, seafood seasoning enhances the natural flavors of the seafood. This quantity is meant to just be present without overpowering the flavor of the crab. Feel free to add more if you’d like.
• Tilapia: Lean and inexpensive tilapia mild-flavored fish fillets are the base for the recipe, holding the crab stuffing. Buy them frozen and defrost them in the refrigerator the day before you plan to make this recipe.
• Paprika: A little paprika shaken on top adds a mild sweetness, but it’s mostly there for looks!

Directions 

Step 1: Make the crab mixture

In a large skillet, saute the 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.

Step 2: Fill the tilapia

Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.

Step 2: Add butter and season the tilapia

Place the seam side down in a greased 9-inch square baking pan. Melt the remaining butter; drizzle over fish. Sprinkle with salt and paprika.

Step 4: Bake

Bake, uncovered, at 400°F until fish just begins to flake easily with a fork. This takes 25 to 30 minutes. Discard the toothpicks. Spoon pan juices over fish.

Recipe Variations

• Skip the rolling step: You can lay out the fillets of tilapia and just top them with the crab mixture instead of rolling them. Bake as instructed.
• Add a touch of heat: Add a pinch of cayenne pepper or a dash of hot sauce to the crab for a spicy kick.
• Incorporate fresh herbs: Stir in chopped fresh herbs like dill, parsley or tarragon to the crab stuffing for a bright and herbaceous flavor.
• Try a different seafood: Replace the crabmeat with another type of seafood such as minced shrimp, lobster or scallops for a different flavor profile. You can also use a different type of fish filet for wrapping.
• Add a lemon-butter sauce: Drizzle the cooked tilapia with a lemon-butter sauce for a tangy and rich flavor.

How to Store Crab-Stuffed Tilapia

The best way to store leftover crab-stuffed tilapia is to place it in an airtight container and refrigerate it. Leftovers can be stored in the refrigerator for up to three days. Reheat leftovers in the oven or microwave until heated through.

Can you freeze crab-stuffed tilapia?

Yes, you can freeze crab-stuffed tilapia once it’s cooked. To freeze it, let it cool completely, remove any toothpicks and wrap each roll tightly in plastic wrap. Place it in a freezer-safe container or bag and freeze for up to three months. Thaw in the refrigerator overnight when ready to eat.

It’s not recommended to freeze and defrost raw seafood that has already been frozen and defrosted, as that can impact the texture of the fish and make it mushy.

How do you reheat stuffed tilapia with crab meat?

The best way to reheat crab-stuffed tilapia is in the oven or toaster oven. Preheat your oven to 350°. Place the tilapia in a baking sheet or dish lined with parchment paper and cover it. Bake for about 15 to 20 minutes or until heated through. This method helps to keep the fish moist and prevents it from drying out.

If you prefer a quicker option, you can also reheat the tilapia in the microwave. However, be careful not to overcook it because it can turn out  dry and tough.

Crab-Stuffed Tilapia Tips

What goes well with tilapia stuffed with crab meat?

Pair the crab-stuffed tilapia with a fresh salad like a Greek salad or a Caesar salad or a creamy risotto made with white wine and Parmesan cheese.

How do I know if the tilapia is cooked through?

To determine if your tilapia is cooked through, you can use several methods. The fish should look opaque instead of translucent and if you insert a fork into the thickest part of the fish it should flake easily and without resistance. Another foolproof way to check whether or not it’s cooked through, especially in the center of the roll. Use a food thermometer to check the internal temperature and it should reach 145°.

Is this recipe suitable for gluten-free diets?

Yes, this recipe is suitable for gluten-free diets with one small modification. Replace the bread crumbs used can be easily replaced with gluten-free bread or cracker crumbs to make the dish entirely gluten-free.