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Catfish Fillets with Crabmeat Topping

Heart.Foods's picture
  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

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 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg91.3%

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

Catfish Fillets With Crabmeat Topping Recipe