CRAB-TOPPED TILAPIA

Crab-Topped Tilapia image

"I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal," Laura Merkle of Dover, Delaware explains.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 tilapia fillets (5 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2-1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1-1/2 teaspoons lemon juice
3/4 teaspoon marinade for chicken
Dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 cup lump crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

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.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 618mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges