Crab-Topped Tilapia - cooking recipe

Ingredients

4 tilapia fillets (5 oz. each)
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onions
1 garlic clove, minced
2 1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup nonfat milk
1 1/2 teaspoons lemon juice
3/4 teaspoon worcestershire sauce for chicken
1 dash hot pepper sauce
1/4 cup low-fat mayonnaise
1 (6 ounce) package premium crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

Preparation

Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
In a small nonstick skillet coated with nonstick cooking spray, cook the celery, onion, and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, Worcestershire sauce and hot pepper sauce.
Remove from heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs. Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.
Cover and bake at 350 for 18 minutes. Uncover and bake 5-10 minutes longer or until fish flakes easily with a fork.