Crab Stuffed Tilapia

From Simple and Delicious Magazine

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tbsp butter, divided
2 pkgs (3.53 oz each) premium crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 egg, beaten
2 tbsp diced pimentos, drained
1/4 tsp seafood seasoning
4 tilapia fillets
1/4 tsp salt
1/4 tsp paprika

Saute onion and celery in 1/4 cup butter in a large skillet until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimentos 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 degrees for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.