Crab-Topped Tilapia

By Totlxtc

Ingredients

• 4 * 4 tilapia fillets (5 ounces each)
• 1/4 * 1/4 teaspoon pepper
• 1/8 * 1/8 teaspoon salt
• 1/3 * 1/3 cup finely chopped celery
• 2 * 2 tablespoons finely chopped onion
• 1 * 1 garlic clove, minced
• 2-1/2 * 2-1/2 teaspoons butter, melted, divided
• 2 * 2 teaspoons all-purpose flour
• 1/8 * 1/8 teaspoon dried thyme
• 1/4 * 1/4 cup fat-free milk
• 1-1/2 * 1-1/2 teaspoons lemon juice
• 3/4 * 3/4 teaspoon marinade for chicken
• * Dash hot pepper sauce
• 1/4 * 1/4 cup reduced-fat mayonnaise
• 1 * 1 pouch (6 ounces) premium crabmeat, drained
• 4 * 4 tablespoons seasoned bread crumbs, divided

Details

Servings 4

Preparation

Step 1

* Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
* 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.
* 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.
* Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.

Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutrition Facts: 1 fillet equals 248 calories, 9 g fat (3 g saturated fat), 106 mg cholesterol, 618 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 5 very lean meat, 1 fat, 1/2 starch.