StoneGable Crab Stuffed Tilapia Roll-Ups

2 celery ribs, chopped finely

1/2 small onion, chopped finely

3 TBS butter, divided

1 can lump crab meat, picked over

1 TBS mayonnaise

1/2 tsp Dijon mustard

1 tsp Worcestershire sauce

1/4 tsp Old Bay Seasoning

1 TBS lemon juice, freshly squeezed

1 egg

1/2  ~ 2/3 cup fresh bread crumbs

salt and pepper

4 ~ 6 large tilapia fillet

dash of paprika

lemon wedges

 

Preheat oven to 400 degrees.

Put 1 TBS butter in a large skillet and melt on medium heat. Add celery and onions. Saute until translucent, about 4 minutes.

 

In a large bowl add crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice and egg. Gently mix. Add bread crumbs and a dash of salt and pepper.

 

Salt and pepper tilapia fillets. Put equal parts of crab meat mixture on top of each fillet, spreading all over the top evenly. Roll up tilapia starting at one of the ends. Secure with toothpicks.

 

Put the roll-ups into a baking dish that has been sprayed with cooking spray. Melt remaining 2 TBS butter and drizzle over the roll-ups. Sprinkle with paprika

 

Bake for 20-25 minutes, until done. Serve with fresh lemon wedges.


Comments