Catfish Fillets with Crabmeat Topping
| Yield: | 6 Servings |
| Categories: | Fat |
| 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 |
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