Originally posted June 25, 2016

Stuffed Tilapia with Crab and Shrimp

Stuffed Tilapia with Crab and Shrimp by culinaryfitness


If you love seafood, you most likely love crab and shrimp… especially when it is stuffed into some nice flaky white fish. This recipe will not disappoint!

In this recipe, we are using only the crab, BUT as the name of the recipe indicates, it has crab and shrimp. We use the shrimp mostly to cut the cost and availability of the crab in the recipe. If that is not an issue for you, that by all means use crab only. In this video, we used the crab only.


  • 4 Tilapia Fillets[url:1]
  • 1 lb Paleo Crab Cake Mixture (Click Here for recipe[/url])
  • 1 large lemon
  • ½ cup dry white wine like Chardonnay
  • 2 Tbsp Butter (optional, but gives a nice rich flavor and texture to sauce)
  • 2 Tbsp Fresh Parsley chopped fine


Preheat oven to 400
Lightly dredge outside of fish with coconut flour (Please note flour is optional, but will make for a nicer sauce at the end, as well as give the fish a nice texture)
Add about 2 oz of crab cake mixture to inside of fish fillet (the side where the blood line is)
Roll fillet and place into an oven safe baking dish or sheet try
Place toothpick through fish.
Pour wine in pan
Place in oven for about 7 minutes
Remove from oven and
Transfer fish to a plate
Pour liquid into a pan and add a splash of wine
Add chunk of butter to melt into sauce
Add parsley to sauce
Pour over fish on plate and serve hot.
Garnish with lemon wedge and sprig of parsley.

* Shrimp can be substituted for all of the crab to cut cost. If you want to use crab only, that will be excellent, but crab can be expensive, so cutting the recipe with shrimp will significantly cut that cost.

* If you want to make a "Piccata" type sauce, you can add capers at the end before draping sauce over fish.

35 mins



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