Catfish Fillets With Crabmeat Topping - cooking recipe

Ingredients

3 Tbsp. lemon juice
1 Tbsp. margarine, melted
2 tsp. Worcestershire sauce
6 (4 oz.) catfish fillets
1/2 tsp. garlic powder
1/2 tsp. Creole seasoning
1/4 tsp. ground red pepper
vegetable cooking spray
1 c. chopped onion
1/2 c. green onions
1/2 medium size chopped green pepper
1/2 medium size chopped red pepper
6 oz. fresh lump drained crabmeat

Preparation

Combine first 3 ingredients in small bowl; brush mixture on both sides of fillets.
Combine garlic powder, Creole seasoning and ground red pepper.
Sprinkle evenly over both sides of fillets.
Place fillets in a 13 x 9 x 2-inch baking dish.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, green onions, green pepper and sweet red pepper. Saute 5 minutes or until vegetables are tender.
Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over baked fillets.
Bake an additional 5 minutes or until fish flakes easily when tested with fork.
Makes 6 servings.