Catfish Fillets With Crabmeat Topping

• 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

1. Combine first 3 ingredients in small bowl; brush mixture on both sides of fillets.
2. Combine garlic powder, Creole seasoning and ground red pepper.
3. Sprinkle evenly over both sides of fillets.
4. Place fillets in a 13 x 9 x 2-inch baking dish.
5. Bake, uncovered, at 350u0b0 for 25 minutes.
6. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
7. Add chopped onion, green onions, green pepper and sweet red pepper. Saute 5 minutes or until vegetables are tender.
8. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over baked fillets.
9. Bake an additional 5 minutes or until fish flakes easily when tested with fork.
10. Makes 6 servings.

lemon juice, margarine, worcestershire sauce, catfish fillets, garlic powder, creole seasoning, ground red pepper, vegetable cooking spray, onion, green onions, green pepper, red pepper, fresh lump

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521421 (may not work)