Crab-Topped Tilapia

• 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

1. Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
2. 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.
3. 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.
4. Cover and bake at 350 for 18 minutes. Uncover and bake 5-10 minutes longer or until fish flakes easily with a fork.

tilapia, pepper, salt, celery, onions, garlic, butter, flour, thyme, nonfat milk, lemon juice, worcestershire sauce for chicken, pepper sauce, lowfat mayonnaise, crabmeat, bread crumbs

Taken from www.food.com/recipe/crab-topped-tilapia-317344 (may not work)