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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âI 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,â Laura Merkle of Dover, Delaware explains. 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 king arthur unbleached 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 |
Directions:
1. Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
2. 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.
3. 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.
4. Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
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