CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
CRAB-STUFFED TILAPIA
Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.
Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
TILAPIA WITH CRABMEAT TOPPING
Tilapia filets are baked with a topping of crabmeat, cream cheese and spices for a moist and flavorful fish entree. Feel free to add more Old Bay Seasoning, depending on your taste preferences. A parsley and lemon garnish makes it restaurant-quality!
Provided by CookinDiva
Categories Tilapia
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese; stir in all other topping ingredients, adding crabmeat last so that you don't break it up entirely.
- Place tilapia filets on non-stick foil (or spray baking dish with non-stick spray).
- Divide topping in two and pat on top of tilapia filets.
- Bake 400 degrees for 10 minutes, or until fish flakes apart with a fork.
- Garnish with parsley and lemon.
TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)
This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.
Provided by Paula Hynick
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
- Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
- Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 4.7 g, Cholesterol 79.1 mg, Fat 16 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 9.4 g, Sodium 189.6 mg, Sugar 2 g
CRABMEAT STUFFED TILAPIA
This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I placed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired. Worked out great.
Provided by jdrichardson
Categories Tilapia
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- chop the onion and celery into fine pieces.
- flake the crabmeat and check for pieces of shells.
- Sauté onion and celery in butter until tender.
- add parsley and remove from heat.
- stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
- Spray casserole or oven pan with cooking spray.
- Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
- Sprinkle with melted butter and paprika.
- Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.
CRAB STUFFED TILAPIA
This variation of stuffed tilapia is not only easy to make, it has just a hint of fresh mint. My son cleans the plate when I serve this one!!
Provided by Chef Angie 4
Categories Tilapia
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*.
- Slice bulb part of onion reserving greens for later.
- In a small sauce pan, melt butter and cook onion slices until clear. Set aside.
- Mince the mint leaves. Set aside.
- In a mixing bowl, use a fork to shred crab meat to a fine texture.
- Mix in mint, cracker crumbs, juice of 1/2 lemon, olive oil, and 1/4 cup parmesan cheese. Reserve the remaining cheese for later.
- Spray the bottom of a 9x13 glass baking pan.
- Shape 6 balls from the crab mixture and place evenly throughout the pan.
- Carefully lay each tilapia fillet on a crab ball. If necessary, split the ends of the fillet in order to wrap around.
- Sprinkle remaining cheese across tops of fish.
- Bake 20-25 minutes or until the largest peice of fish easily flakes with fork.
- Slice scallion greens reserved from step one. Sprinkle around fish to garnish.
Nutrition Facts : Calories 153.9, Fat 12, SaturatedFat 5.3, Cholesterol 20.1, Sodium 129.2, Carbohydrate 9.1, Fiber 0.7, Sugar 0.1, Protein 3.2
CRAB-TOPPED TILAPIA
"I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal," Laura Merkle of Dover, Delaware explains.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. , In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, marinade for chicken and hot pepper sauce. , Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture., Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 618mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
STUFFED TILAPIA WITH CRAB MEAT
Make and share this Stuffed Tilapia With Crab Meat recipe from Food.com.
Provided by PalatablePastime
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion into fine pieces.
- Mince the celery into fine pieces.
- Saute the onion and celery with butter in a frying pan until the vegetables are tender.
- Add parsley to the frying pan.
- Remove the frying pan from the heat and stir in bread crumbs and crab meat, together with lemon juice and cayenne pepper.
- Grease a 9x13 inch oven pan.
- Spread the crab meat mixture over the tilapia fillets and roll them up.
- Place the stuffed tilapia in the greased dish, seam side down.
- Sprinkle melted butter and paprika powder over the stuffed tilapia.
- Place the stuffed tilapia in the oven and bake the tilapia rolls at 400°F.
- The baked tilapia is finished when it is easy to flake the fish with a fork, usually after 20-25 minutes.
Nutrition Facts : Calories 134.9, Fat 8.4, SaturatedFat 5, Cholesterol 32.2, Sodium 364.4, Carbohydrate 8.3, Fiber 0.8, Sugar 1.3, Protein 6.7
CRAB & ASPARAGUS-STUFFED TILAPIA RECIPE - (4.3/5)
Provided by davidv
Number Of Ingredients 24
Steps:
- To prepare the stuffing, heat the oil in a medium-size sauté pan over medium heat. Add the red and yellow peppers, shallot, and the garlic. Sauté until the peppers begin to soften, about 5-8 minutes. Add the asparagus and cook for an additional 2-3 minutes. Remove the vegetables from the heat and let cool. Place the mixture into a bowl and add the cracker crumbs, chives, basil, parsley, Old Bay, salt, black pepper, and mayonnaise, mixing well. Gently fold in the crab meat, being careful not to break it up too much. Set the stuffing aside. Preheat oven to 350°F. Place the tilapia filets flesh-side down on a work surface. Place 1/4 of the crab mixture onto the center of each filet. Pour the white wine, lemon juice, and olive oil into an 8" x 8" baking pan. Roll each fish filet around the stuffing and place them, seam-side down, into the baking pan. Sprinkle each filet with salt, pepper, and paprika, then cover the pan with foil and bake for 45 minutes. Serve the fish with the cooking liquid.
More about "crab asparagus stuffed tilapia recipe 425"
CRAB STUFFED TILAPIA WITH ASPARAGUS AND CREAMY CURRY …
From palatablepastime.com
CRAB-STUFFED TILAPIA WITH ASPARAGUS AND CREAMY CURRY SAUCE
From csmonitor.com
Estimated Reading Time 4 mins
10 BEST TILAPIA WITH CRABMEAT RECIPES | YUMMLY
From yummly.com
10 BEST TILAPIA FILLETS WITH CRABMEAT RECIPES | YUMMLY
From yummly.com
CRAB-STUFFED TILAPIA WITH ASPARAGUS AND CREAMY CURRY SAUCE
From csmonitor.com
10 BEST CRAB ASPARAGUS RECIPES | YUMMLY
From yummly.com
SPINACH & GRUYERE STUFFED TILAPIA RECIPE | EATINGWELL
From eatingwell.com
STUFFED TILAPIA - BIGOVEN.COM
From bigoven.com
LIVE WELL RECIPE: SHEET PAN TILAPIA WITH ASPARAGUS
From aces.edu
15+ 30-MINUTE HEALTHY TILAPIA RECIPES - EATINGWELL
From eatingwell.com
CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON - EATINGWELL
From eatingwell.com
CRAB & ASPARAGUS-STUFFED TILAPIA — RECIPES — QVC.COM
From qvc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love