Crab-Topped Tilapia

• 4 tilapia fillets (5 ounces each)
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/3 cup finely chopped celery
• 2 tablespoons finely chopped onion
• 1 garlic clove, minced
• 2-1/2 teaspoons butter, melted, divided
• 2 teaspoons all-purpose flour
• 1/8 teaspoon dried thyme
• 1/4 cup fat-free milk
• 1-1/2 teaspoons lemon juice
• 3/4 teaspoon marinade for chicken
• Dash hot pepper sauce
• 1/4 cup reduced-fat mayonnaise
• 1 cup lump crabmeat, drained
• 4 tablespoons seasoned bread crumbs, divided

1. Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
2. In a small nonstick skillet coated with 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, marinade for chicken and hot pepper sauce.
3. Remove from the 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 350u0b0 for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork.

tilapia, pepper, salt, celery, onion, garlic, butter, flour, thyme, milk, lemon juice, marinade, hot pepper, mayonnaise, lump crabmeat, bread crumbs

Taken from www.tasteofhome.com/recipes/crab-topped-tilapia/ (may not work)