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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. âLinda Stemen, Monroeville, Indiana Ingredients:
1 small onion, finely chopped |
1 celery rib, finely chopped |
1/4 cup plus 6 tablespoons butter, divided |
1 cup lump crabmeat, drained |
1/3 cup dry bread crumbs |
1/3 cup mayonnaise |
1 egg, beaten |
2 tablespoons diced pimientos, drained |
1/4 teaspoon seafood seasoning |
4 tilapia fillets (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. 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.
2. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
3. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish. Yield: 4 servings.
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