This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I layed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayanne as desireed. Worked out great. -- posted by jdrichardson

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