*  Exported from  MasterCook  *

                  Catfish Fillets with Crabmeat Topping

Recipe By     : Cooking Light, Jul/Aug 1990,
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   lemon juice
   2      teaspoons     margarine -- melted
   1 1/3  teaspoons     low sodium Worcestershire sauce
   1      pound         catfish fillets -- 4 fillets
     1/3  teaspoon      Creole seasoning
     1/3  teaspoon      garlic powder
   1 1/3  dashes        ground red pepper
     2/3  cup           onion -- thinly sliced
     2/3  medium        green bell pepper -- cut into strips
                        vegetable cooking spray
     1/2  cup           chopped onion
   1 1/3  tablespoons   chopped green onions
   4      ounces        lump crabmeat -- drained

     Combine first 3 ingredients in a bowl;  brush on both sides of fillets.  
Combine creole seasoning and next 2 ingredients; sprinkle over both sides of fillet.
  Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum foil pan.  
Arrange onion and bell pepper on top of fillets; set aside.     
 Coat a medium skillet with cooking spray; place over medium-high heat until hot.  
Add chopped onion and green onion; saut 5 minutes or until tender. 
 Add crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly. 
 Remove from heat.      Place pan on grill rack over medim-hot coals; cook fillets 17 minutes.  
Spoon crabmeat mixture evenly on top of fillets;  cook an additional 3 minutes or
 until fish flakes easily when tested with a fork.

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NOTES : 169 calories per serving.
Nutr. Assoc. : 0 0 1656 0 0 0 0 0 0 0 0 0 0