I love all things seafood. My favorite is lobster, crab, shrimps, and fish. All types of fish, tilapia, whiting, halibut, lake trout, I could go on and on. Crispy Fried Fish is delicious but, when I bake fish, I love the combination of sweet crab meat coated in a Dijon mustard sauce embedded in a flaky tilapia fillet.
It doesn't take much to take inexpensive ingredients and pair them with herbs and spices to make the bomb dinner idea. Cooking is all about the flavors that marry well together. This bake fish recipe is no exceptions to the rules. I like using tilapia for this recipe because tilapia is sweet and flaky texture absorb flavors easily.
This dish would be great with a side of honey roasted Teriyaki Brussel sprouts , curly kale, or rice pilaf.
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Frequently Asked Questions
Can I used frozen fish?
Fresh fish is always best, but you can use frozen fish to create this dish. I use frozen all the time. I do pat the fish dry if I thaw it out in salted water so the seasoning will adhere to the meat.
Can I stuffed with a different type of fish?
You don't have to use Tilapia for this recipe. Tilapia is a white flaky fish, flounder if a more lean, white flaky fish, and salmon has a flaky texture too. So Flounder or Salmon would work as well.
Ingredients Crab Stuffed Tilapia
2 medium size Tilapia
8 oz crab meat ( lump or combo crabmeat)
1/4 cup Pepperidge farm classic herb stuffing (can substitute 8 crackers )
1 Tbsp melted butter
1 Lemon
1 egg
1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp Old Bay seasoning
1/2 cup Mayonnaise
Let's Cook!
Preheat the oven to 400°F
In a medium mixing bowl add the mayonnaise, Dijon mustard, lemon juice and egg.
Blend the mixture well and add the garlic powder, onion powder, smoked paprika, and old bay.
Combine the pepperidge farm herb stuffing to the mustard mixture.
Add in the crab meat to the mixture along with the remaining seasoning of old bay. Blend well and set to the side to stuff the tilapia.
Thaw frozen fish completely, pat the fish dry and split them down the middle.
Season the fish with garlic powder, onion powder, smoked paprika, salt, black pepper and old bay seasoning.
Squeeze about 1/2 teaspoon of lemon juice to both pieces of fish.
Evenly distribute the melted butter to both pieces of tilapia.
Place the crab mixture in the center of the tilapia last sprinkle a generous amount of old bay on top.
Bake in the oven for 20 minutes/ 145° using a meat thermometer in the thickest part of the fish or until the top is crispy golden brown and the tilapia is cooked completely.
Bon Appetit, ENJOY!
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