Lump Crab Stuffed Tilapia over Moroccan rice with Ginger Garlic - KATV - Breaking News, Weather and Razorback Sports

Lump Crab Stuffed Tilapia over Moroccan rice with Ginger Garlic Shrimp, 5/10/13

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Chef Travis Meyer

 

Crab Salad:

8 oz lump crab meat

1/4 c fine dice celery/green onion/Parmesan cheese & mayo

1 tsp dill/poppy seeds and s&p

 

Shrimp:

Butterfly shrimp and saute in 4 oz clarified butter, 2 tsp minced garlic, fresh ginger, tbsp brandy/agave lime juice.

 

For Tilapia:

Use a paring or fillet knife and open the Tilapia without cutting all the way threw. Stuff with crab salad. Season to taste with Cajun or blacken fish seasoning, dust with panko bread crumbs and bake in a 350' oven for 25 min.

Moroccan rice is a lovely product found at Whole Foods.

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