- Recipes Home
- Interest Groups
Catfish Fillets with Crabmeat Topping Recipe
|Fresh lemon juice||3 Tablespoon|
|Reduced-calorie margarine||1 Tablespoon, melted|
|Low sodium worcestershire sauce||2 Teaspoon|
|Catfish fillets||24 Ounce (6 Fillets, 4 Ounce Each, Farm-Raised)|
|Garlic powder||1⁄2 Teaspoon|
|Creole seasoning||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Medium, chopped|
|Sweet red pepper||1⁄2 Medium, chopped|
|Fresh lump crab meat||6 Ounce, drained|
Serving size: Complete recipe
Calories 1000 Calories from Fat 352
% Daily Value*
Total Fat 36 g55.2%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 273.9 mg
Sodium 986.7 mg41.1%
Total Carbohydrates 42 g13.9%
Dietary Fiber 9.5 g38.2%
Sugars 17.8 g
Protein 124 g247.1%
Vitamin A 142% Vitamin C 364.6%
Calcium 11.8% Iron 16.6%
*Based on a 2000 Calorie diet
Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both sides of fillets.
Place fillets in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 350° for 25 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, green onions, green pepper, and sweet red pepper; saute 5 minutes or until vegetables are tender.
Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.
Spoon crabmeat mixture evenly over baked fillets.
Bake an additional 5 minutes or until fish flakes easily when tested with a fork.