If you’re looking for a recipe to make dinner a little special, this crab-stuffed tilapia is a winner. It looks like it took forever to make and sounds decadent. But it’s so easy, even my 3 year old helped me make it! You may have seen something like this in restaurants but usually the crab has mayonnaise and bread crumbs mixed in. Hubs does not like mayonnaise and bread crumbs are not exactly gluten free so I omitted those 2 ingredients. I feel like it makes the stuffing better because there’s no filler. It’s all delicious crab.
For my stuffing, I used backfin lump crab and old bay seasoning. That’s it. No muss, no fuss. Just mix in the amount of seasoning that is to your taste and set aside. I was unable to find fresh tilapia so I got frozen. After giving them a cold water bath to defrost, I patted them dry and got them ready to stuff. The tilapia filet weren’t that big so I opted to do 4 for Hubs and myself. We ended up eating 1 and a half each, sharing half with the older 2 kiddos.
When you lay your tilapia out to work with, you’ll notice a thicker half and a thinner half. When you’re ready to stuff, put the crab on top of the thicker part and then fold over the thin part. I used 2 toothpicks to keep everything closed during cooking. After I stuffed all 4, I placed them into a baking dish and let Blueberry sprinkle the tops with more old bay. Bake it for 20-25 minutes at 350 degrees and you’re good to go!
Here’s the recipe in detail.
- 4 pieces of tilapia
- 2 cups backfin crab
- old bay seasoning
- Pre-heat oven to 350 degrees. If you bought frozen fish, place fish in a plastic bag and then place into a bowl of cool/room temperature water to defrost.
- Mix backfin crab and old bay seasoning in a bowl. Set aside.
- Lay out your tilapia and prepare to stuff. Put 1/2 cup of crab mixture into each tilapia and secure with toothpicks.
- Place in a baking dish, sprinkle with more old bay, and cook for 20-25 minutes
- Enjoy! We ate ours with green beans and rice which was a nice compliment.
What’s your favorite fish to stuff? Or do you prefer stuffed poultry a la turducken?