You know I try to use up everything in my freezer and pantry. Throwing away food bothers me. Not only for the amount of money I am wasting but I feel guilty about the energy, animals and everything else that went into making or growing the food I bought.
I was cleaning up the freezer earlier and getting a better inventory when I found two bags of bread that I have been saving to make bread crumbs. I needed the space in the freezer upstairs so I decided it was time. If you have a food processor this is super simple but I have a box grater. I took a break after the first bag but I am going to have arms of steel when I am done!
All these great homemade breadcrumbs were part of dinner the other night! The chunks are just a reminder that it is homemade breadcrumbs. I started with the Crab-Stuffed Tilapia Recipe from Taste of Home.com. (click for link to original recipe) As you know I never quite make it the same way as anyone else does. I hope you will take both of these and make it your own!
This was really good. It smelled fishy when it first started cooking which made me nervous but then the smell of the stuffing came through. It was a good solid dish that both kids ate all of their fish and stuffing. There wasn’t any left after dinner.
I served this with a vegetables and green salad. If you wish to make this dish gluten-free just use gluten-free bread crumbs and remember to make sure all your spices are gluten-free. My son liked having stuffing just like everyone else.
- 1 lb. tilapia fillets, thawed if frozen and patted dry
- 1 onion, finely diced
- 3 stalks of celery, diced
- 1/2 cup butter
- 2 cups crab meat
- 1 cup bread crumbs
- 2/3 cup mayonnaise
- 2 eggs, beaten
- 4 tablespoons diced pimentos, drained
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper
- Preheat oven to 375 degrees. Prepare a 9 x 13 casserole dish with non-stick spray.
- Melt butter in a large skillet over medium heat. Saute onions and celery until onions are translucent.
- Remove pan from heat and stir in crab meat, bread crumbs, mayonnaise, eggs, pimentos, garlic powder, onion powder, salt and pepper.
- Place the stuffing in the bottom of the casserole dish and lay the fish fillets over the top. Sprinkle the fish with paprika.
- Cover with aluminum foil and bake for 15 minutes. Remove foil and return fish to oven for 10-15 additional minutes when fish is easily flaked with a fork.
- Allow fish to rest 3 minutes before serving.