Catfish fillets with crabmeat topping
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Catfish fillets with crabmeat topping
  Catfish    Toppings  
Last updated 6/12/2012 1:12:36 AM. Recipe ID 40629. Report a problem with this recipe.
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      Title: Catfish fillets with crabmeat topping
 Categories: Low, Fat
      Yield: 6 Servings
 
      3 tb Fresh lemon juice
      1 tb Reduced-calorie margarine;
           -melted
      2 ts Low-sodium worcestershire
           -sauce
      6    Farm-raised; (4-ounce)
           -catfish fillets
    1/2 ts Garlic powder
    1/2 ts Creole seasoning
    1/4 ts Ground red pepper
           Vegetable cooking spray
      1 c  Chopped onion
    1/2 c  Chopped green onions
    1/2    Medium-size green pepper;
           -chopped
    1/2    Medium-size sweet red
           -pepper; chopped
      6 oz Fresh lump crabmeat; drained
 
  Combine first 3 ingredients in a small bowl; brush mixture on both
  sides of fillets. Combine garlic powder, creole seasoning, and ground
  red pepper; sprinkle evenly over both si fillets. Place fillets in a
  13- x 9- x 2-inch dish. Bake, uncovered, at 350 for 25 minutes. Coat
  a large nonstick skillet with vegetable spray; place over medium-high
  heat until hot. Add chopped onion, green onions. pepper, and sweet
  red pepper; saut6 5 minutes or until vegetables are tender. Add
  crabmeat and cook 30 seconds or until thoroughly heated, stirring
  constantly. Spoon crabmeat mixture evenly over fillets. Bake an
  additional 5 minutes fish flakes easily when tested with a fork.
  Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat
  5.8 (Saturated Fat 1.0) / Carbob Fiber 1.0 / Cholesterol 93 / Sodium
  332
  
  Recipe 




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Recipe ID 40629 (Apr 03, 2005)

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