Crab & Lobster Stuffed Tilapia

1 pound crab meat
2 cups cheese and garlic croutons (crushed)
10 ounce. Alfredo sauce
1 tbsp. fresh lemon juice
2 tsp. salt-free all-purpose seasoning
6 oz. lobster meat
(6) 5-6 oz. tilapia fillets, skin off (salt and pepper to taste)


For crab stuffing-- in a large bowl, mix together crab meat, crushed
croutons, Alfredo sauce, lemon juice and all-purpose seasoning. Add salt and
pepper to taste. Set aside for later. Place tilapia, dark side down, on a
clean surface. Using a chef's knife, cut pockets into each
side of fish.
Open the pockets and spoon approximately 3/4 cup of the crab stuffing into
the tilapia. Flatten the stuffing slightly to approximately 3/4" high.
Gently close the pockets and brush each fillet and the stuffing with a
little melted butter. Place lobster meat on top of stuffing and press into
stuffing so the pieces do not fall off. Brush the lobster meat with some
melted butter, and sprinkle fish with salt and pepper. Place the stuffed
fish on a baking dish with a small amount of water. Bake in a 350-degree
oven for about 15-minutes, or until the stuffing reaches 165-degrees. Chef's
Tip: Top the stuffed tilapia with your favorite prepared sauce, such as
Hollandaise, Bearnaise, Alfredo, or any cream-based soup (bisque, cream of
shrimp, etc.)

Shopping list:

1 lb. crab meat
1 pkg cheese and garlic croutons
1 jar (10 oz) alfredo sauce
1 or 2 lemons
6 oz lobster meat
(6) 5-6 oz. tilapia fillets

Kitchen staples: salt free all purpose seasoning