Crab-Stuffed Tilapia

• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1/4 cup plus 6 tablespoons butter, divided
• 1 cup lump crabmeat, drained
• 1/3 cup dry bread crumbs
• 1/3 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons diced pimientos, drained
• 1/4 teaspoon seafood seasoning
• 4 tilapia fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon paprika

1. 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.
2. Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
3. Bake, uncovered, at 400u0b0 for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.

onion, celery, butter, lump crabmeat, bread crumbs, mayonnaise, egg, pimientos, seafood seasoning, tilapia, salt, paprika

Taken from www.tasteofhome.com/recipes/crab-stuffed-tilapia/ (may not work)