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–+ Served

Seafood Platter

This seafood platter has a combination of crab stuffed tilapia, jumbo shrimps and sea scallops all baked in a white wine, butter and garlic sauce. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 166 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Tilapia filets
  • 4 Jumbo Shrimp
  • 2 Jumbo Sea Scallops
  • ½ Cup White Wine
  • 2 Tbsp. Butter
  • 1 Garlic clove, finely minced
  • 1 Tsp. Capers
  • 1 Lemon, juice and zest separated
  • 1 Lemon, sliced into wedges
  • Cooking spray

Crab Stuffing

  • 4 Oz. Lump or Claw crab meat
  • 1 Tbsp. Italian breadcrumbs
  • 1/4 Tsp. Dry mustard
  • 1/4 Tsp. Worcestershire Sauce
  • 1/4 Tsp. Old Bay Seasoning
  • 1 Tbsp. Lite mayonnaise
  • Zest of ½ lemon
  • Pinch kosher salt and ground black pepper

Topping

  • 6 Ritz butter crackers, crushed
  • 1/8 Tsp. Old Bay Seasoning
  • 1 Tbsp. Flat leaf parsley, chopped
  • 1 Tbsp. Butter, softened
  • Kosher salt and freshly ground black pepper

Seafood Dipping Sauce

  • ¼ Cup Lite mayonnaise
  • 1 Tbsp. Fresh lemon juice and ½ the zest from one lemon
  • 6 Sweet gherkin pickles, chopped

Instructions
 

  • Preheat the oven to 375 degrees F. Lightly spray two individual casserole dishes or gratin dishes with cooking spray. 
  • Combine all the crab stuffing ingredients, except the crab, in a bowl and gently combine. Add the crab and fold into the mix.
  • In a separate bowl, combine all the topping ingredients.
  • To prepare the fish, pat the tilapia dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Divide the crab mixture between the two filets. Put the crab mix on one end of the fish filet and then gently roll up. Repeat with the second filet of fish. Place the filets stuffed with crab, seam side down in the casserole dishes. One in each.
  • Using a small paring knife, cut along the underside of each shrimp fanning out the shrimp.  Sprinkle with salt and pepper.  Place two shrimps in each dish.  Dry the scallops and sprinkle with salt and pepper.  Add one to each dish.
  • In a small microwave safe dish, melt the two tablespoons of butter for about 10 seconds.  In a measuring cup, add the wine, minced garlic, melted butter, all but one tablespoon of lemon juice and the capers.  Stir to combine.  Pour half into each casserole dish. 
  • Sprinkle the topping evenly over each dish.  Put the dishes on a baking sheet and put in the oven for 10 – 12 minutes. 
  • Heat the broiler to high and place the baking sheet under the broiler until the topping is golden brown (1 – 1 ½ minutes).
  • While the seafood platter is baking, make the dipping sauce.  Mix all the ingredients in a small bowl. 
  • Serve the seafood platter with lemon wedges and a sprinkle of parsley. Have the seafood dipping sauce on the side.

Nutrition

Calories: 166calCarbohydrates: 20gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 50mgSodium: 512mgPotassium: 126mgFiber: 1gSugar: 8gVitamin A: 107IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Keyword dinner, fish, shellfish
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