Sunday Stuffed Bars - cooking recipe

Ingredients

6 freshly caught bass fillets (2 to 3 lb.)
1 c. white crab meat
2 c. Pepperidge Farm herb stuffing
2 Tbsp. margarine or butter
2 c. Ranch dressing

Preparation

Mix crab meat, stuffing and butter together.
Upon mixing, mixture should hold together enough to form a patty, but not be mushy.
Place three fillets in the bottom of a baking pan, sprayed with cooking spray.
Place stuffing mixture on top of each fillet, molding the stuffing patty to conform to the shape of the fillet.