CRAB STUFFED TILAPIA

Crab Stuffed Tilapia image

Provided by Chef Angie 4

Categories Tilapia

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 scallion
3 tablespoons butter
6 fresh mint leaves
1 cup lump crabmeat
1/2 cup cracker crumb (Ritz or Saltine)
1/2 lemon
2 tablespoons olive oil
1/3 cup fresh parmesan cheese (grated)
6 tilapia fillets

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.