Friday, October 22, 2010

Crab-Topped Tilapia Fillets

This is one of those recipes that I was excited to cook all week.  There is only one thing I would change about it – MAKE MORE OF IT!!  I cooked 5 fillets, 1 for each of us each night but we could have eaten 2 easily.  Next time I’m going to double it so we have more to eat.  Also, I ran out of fresh Parmesan cheese so I used the grated Kraft stuff.  It was still super yummy but I look forward to trying to fresh cheese next time.  Recipe from the cookbook “Family and Friends Favorite Recipes” by Margaret and Branson Gayler.

Ingredients:

-1 pounds tilapia fillets (again, I did 1 for each person per night but you can double the recipe and the crab for 2/person if you prefer)

-1 (6 oz) can crabmeat, drained, flaked and cartilage removed OR 1 cup imitation crabmeat, chopped

-1/2 cup grated Parmesan cheese

-1/2 cup mayonnaise

-1 tsp lemon juice

-Paprika, optional

Directions:

1.  Place fillets in a greased 13x9” baking dish.  Bake, uncovered, at 350 degrees for 18 to 20 minutes or until fish flakes easily with a fork.  (I lightly seasoned the fish first with our favorite seasoning or you can use a little salt and pepper).

2.  Meanwhile, in a bowl combine the crab, Parmesan cheese, mayonnaise and lemon juice.

3.  Drain cooking juices from the baking dish and spoon crab mixture over the fillets.  Broil 5 inches from the heat for 5 minutes or until topping is lightly browned.  Sprinkle with paprika if desired.

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4 comments:

Shanee said...

I'm your newest follower from the Friday Blog Hop! Come check out my blog at: http://adventuresofathriftymommy.blogspot.com/

Have a great day!

Julie @ Get Healthy Cheap said...

Great recipe, it sounds healthy, simple and just plain GOOD! Thanks for linking up at Family Food Fridays, hope to see ya next week. :)

Lisa said...

What a great way to add more flavor to tilapia. This looks delicious.

Wonder Mom said...

I am so glad you posted this recipe! We are BIG Tilapia fans in this house- i can't WAIT ti try this out!

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