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

Chef Travis Meyer


Crab Salad:

8 oz lump crab meat

1/4 c fine dice celery/green onion/Parmesancheese & mayo

1 tsp dill/poppy seeds and s&p



Butterflyshrimp and saute in 4 oz clarified butter, 2 tsp minced garlic, fresh ginger, tbspbrandy/agave lime juice.


For Tilapia:

Usea paring or fillet knife and open the Tilapia without cutting all the waythrew. Stuff with crab salad. Season to taste with Cajun or blacken fishseasoning, dust with panko bread crumbs{}and bake in a 350' oven for 25 min.

Moroccanrice is a lovely product found at Whole Foods.