Crab Stuffed Tilapia

August 2, 2013

My sweet husband often gets into a routine with recipes.  While I love that he loves the meals I prepare, sometimes I fear that he’ll burn out on some of our favorites.  So a few days ago, I took a chance and made a twist on our Parmesan Crusted Tilapia.  Instead, I stuffed the filets and crusted the top.  We may have a new favorite!

Crab Stuffed Tilapia

12 ounces lump crab meat, drained if needed.
1/4 cup whipped cream cheese with chives
1 egg
1/4 cup breadcrumbs
1/4 cup grated parmesan, romano, and asiago cheese blend
1 tsp Old Bay seasoning
2 tilapia filets *see note*

Crusted Topping:
1/4 cup cheese blend
1/4 cup breadcrumbs
1 tbsp olive oil

Combine your crab meat, cream cheese, egg, breadcrumbs, cheese, and seasoning.
Spread a fairly thick layer on each tilapia filet.
Slowly roll the filet, and transfer to a baking dish with the seam on the bottom.

Combine the ingredients for your crusted topping.  When combined, it will make a moist pastelike consistency.  Spread and press onto top of each tilapia roll.

Bake at 425 for 15 minutes. 

*Note- When I made this, it made 2 super stuffed filets.  For the future, I would probably divide the filling between 4 filets.*

Helpful tip:  If you’ve ever used stoneware when baking fish, you’ll know that the fish smell can linger.  To make your stoneware smell fresh again, here are a few things you can try. 
1) Create a paste of baking soda and lemon juice and spread over the stoneware.  As the paste dries, it will draw out and absorb the odors from the fish.

2) Keep a tube of cresent rolls on hand.  Spread the cresent roll dough over the surface of the stoneware and bake as directed.  Then, THROW THEM OUT- unless of course, you like fishy dough.

Happy Eating!

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