Crab Stuffed Tilapia Poboy Recipes

CRABMEAT STUFFED TILAPIA

Steps:

• Preheat oven to 400°F.
• chop the onion and celery into fine pieces.
• flake the crabmeat and check for pieces of shells.
• Sauté onion and celery in butter until tender.
• add parsley and remove from heat.
• stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
• Spray casserole or oven pan with cooking spray.
• Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
• Sprinkle with melted butter and paprika.
• Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.

CRAB-STUFFED TILAPIA

Steps:

• In a large skillet, saute 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. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

CRAB STUFFED TILAPIA

Steps:

• Preheat oven to 400*.
• Slice bulb part of onion reserving greens for later.
• In a small sauce pan, melt butter and cook onion slices until clear. Set aside.
• Mince the mint leaves. Set aside.
• In a mixing bowl, use a fork to shred crab meat to a fine texture.
• Mix in mint, cracker crumbs, juice of 1/2 lemon, olive oil, and 1/4 cup parmesan cheese. Reserve the remaining cheese for later.
• Spray the bottom of a 9x13 glass baking pan.
• Shape 6 balls from the crab mixture and place evenly throughout the pan.
• Carefully lay each tilapia fillet on a crab ball. If necessary, split the ends of the fillet in order to wrap around.
• Sprinkle remaining cheese across tops of fish.
• Bake 20-25 minutes or until the largest peice of fish easily flakes with fork.
• Slice scallion greens reserved from step one. Sprinkle around fish to garnish.

CRAB-TOPPED TILAPIA

Steps:

• Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. , In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce. , Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture., Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.

STUFFED TILAPIA WITH CRAB MEAT

Steps:

• Chop the onion into fine pieces.
• Mince the celery into fine pieces.
• Saute the onion and celery with butter in a frying pan until the vegetables are tender.
• Add parsley to the frying pan.
• Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper.
• Grease a 9x13 inch oven pan.
• Spread the crab meat mixture over the tilapia fillets and roll them up.
• Place the stuffed tilapia in the greased dish, seam side down.
• Sprinkle melted butter and paprika powder over the stuffed tilapia.
• Place the stuffed tilapia in the oven and bake the tilapia rolls at 400°F.
• The baked tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.

CRAB-STUFFED TILAPIA RECIPE - (4.3/5)

Steps:

• In a large skillet, sauté 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. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika. Bake, uncovered, at 400 degrees Fahrenheit for 25 to 30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.a

CRAB STUFFED TILAPIA PO'BOY

Steps:

• Crab Meat stuffing:.
• Combine crab meat, onions, bell pepper, celery, salt, pepper, and cayenne pepper.
• Mix together mayonnaise, mustard, and lemon juice. Combine with crab meat mixture.
• Add bread crumbs, mix well.
• Chill in refrigerator until ready to cook.
• Remoulade sauce:.
• Mix Creole mustard, ketchup, mayonnaise, cayenne, oil, green onions, and parsley. Salt and pepper to taste.
• Chill in refrigerator until ready to cook.
• Tilapia, cooking directions:.
• Season both sides of the fish with salt and pepper.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side.
• Crab meat Stuffing, cooking directions:.
• Divide crag meat stuffing into 4 equal portions and roll into a 'sausage link' type roll.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side, until well browned.
• Sandwich assembly:.
• Split each 8 inch long portion of French bread 3/4 through along the length (hot dog bun style). Spread both sides with the Remoulade sauce. Garnish one side with thin sliced tomatoes and the other side with thin sliced red onions and shredded lettuce. Place tilapia fillet in the middle of the bread and place crab meat stuffing on top the tilapia.
• Serve with slaw and fries.