Pat lump crab meat with paper towels to remove excess moisture before mixing with breadcrumbs; this prevents a soggy stuffing and helps it hold together during cooking.

Make a horizontal slit along the thickest side of each tilapia fillet and gently create a pocket without cutting through the edges; this keeps the delicate fish intact and the stuffing contained.

Use butter to poach the stuffed fillets in a covered pan rather than baking alone; this keeps the lean tilapia incredibly moist while allowing the pepper-jack cheese to melt perfectly into the crab filling.

Lightly toast seasoned breadcrumbs in a dry pan for 2-3 minutes before combining with crab meat and cheese to add depth of flavor and prevent a gummy texture in the finished dish.

Add lemon zest directly into the crab stuffing mixture along with juice for bright, complex citrus flavor that won't make the filling watery like juice alone would.