Last night my family and I went through many of my blog posts from the past 2 years. It was fun talking about all the meals, what we liked and what we didn’t. It is amazing the memories tied to food. My children could tell from a meal if they were there for it, where they might have been and what we were doing at that period of time. Some of the meals my daughter missed while she was away at camp she asked that we go back and have them again so she could try them.
Last night the dinner was as usual a stand in front of the refrigerator and freezer night telling myself I should have taken meat out sooner to thaw. What was I thinking!
So after digging through the freezer I found 2 bags of tilapia and I knew I had leftover crab from New Years Eve. A dinner was born.
Not bad. It was light tasting and not too overpowering to the fish yet added a nice extra something special. My daughter does not like artificial crab (which is what I used in this) so she just scraped the top off on the second piece. My son gladly ate 2 portions.
- 2 lbs. frozen tilapia
- 12 oz imitation crab, diced
- 1 1/2 cups mayonnaise
- 1/2 cup grated parmesan cheese, (green can)
- 1 TBSP Worcestershire sauce
- 4 TBSP butter, divided
- 1 onion, diced
- 1 red pepper, diced
- 2 tsp garlic, minced
- salt and pepper to taste
- 1/2 sleeve round butter crackers, crushed
- Preheat oven to 375 degrees. Spray 2 13×9 pans with non-stick spray.
- Place tilapia in a single layer in the bottom of the pans.
- Mix crab, cheese, Worcestershire sauce and pepper in a small bowl. Cover bowl and place in refrigerator until ready to use.
- In a medium skillet over medium heat melt 2 TBSP butter. Add onion, pepper and garlic. Stir occasionally until mixture softens and begins to cook down, about 8-10 minutes.
- Once onion mixture is ready remove from heat and allow to cool for a few minutes.
- While mixture is cooling melt 2 TBSP of butter. Place crushed crackers in a small bowl. Pour melted butter over crackers and mix until well combined.
- Remove crab mixture from refrigerator. Mix crab mixture and onion mixture together gently until thoroughly mixed.
- Spread about 1/4-1/2 cup of crab mixture over each piece of tilapia and then sprinkle with cracker mixture.
- Cover pans with aluminum foil. Bake for 30 minutes. Uncover pans and bake for 10 more minutes. Make sure that tilapia is cooked through and that crab mixture is hot in the center.
- Remove from oven and serve.