Crab-Topped Tilapia
Ingredients
4 Tilapia Filets – [ 5oz. each ]
¼ tsp Black Pepper
1⁄8 tsp Salt
1⁄3 cup Celery – [ finely chopped ]
2 tbsp Onion – [ finely chopped ]
1 Garlic Clove – [ minced ]
2½ tsp Butter – [ melted ]
2 tsp All-Purpose Flour
1⁄8 tsp dried Thyme
¼ cup Milk – [ skim ]
1½ tsp Lemon Juice
3⁄4 tsp Worcestershire Sauce (or a marinade for chicken)
1 tsp Hot Pepper Sauce
¼ cup Mayonaise – [ reduced fat ]
6 oz. Premium Crabmeat – [ drained ]
4 tbsp Seasoned Bread Crumbs – [ divided ]
Procedure
1. Season the tilapia with the salt and pepper and place in a 13x9x2 baking dish coated with non-stick spray
2. Sauté the celery, onion, and garlic in 2 teaspoons of the butter until translucent – (reserve the remaining half teaspoon of butter)
3. Stir in the flour and thyme until blended
4. Gradually whisk in the milk and bring to a boil – (stir for 2 minutes or until thickened)
6. Stir in the lemon juice, Worcestershire sauce, and hot pepper sauce
7. Remove from heat and stir in the mayonaise until blended
8. Stir in crabmeat and 3 tablespoons of the bread crumbs
9. Portion the crabmeat mixture onto the tilapia filets
10. Garnish the crabmeat with the remaining bread crumbs and sprinkle with the remaining butter
11. Cover and bake in a 350°F oven for 18 minutes or until fish flakes easily with a fork
Source: Light and Tasty Magazine – January 2007, p 07
