Sandy Dobbel's Creole Catfish with Crabmeat Topping

Ingredients


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon margarine, melted
  • 2 teaspoons Worcestershire sauce
  • 6 (4 ounce) farm-raised catfish fillets
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Creole seasoning
  • cooking spray
  • 1 cup chopped onions
  • 1/2 cup chopped green onions
  • 1/2 each green, yellow, orange, and red bell peppers, chopped
  • 6 oz. crabmeat, drained
  • parsley (optional)
  • salt and pepper (optional)

    Directions

    Combine first three ingredients in small bowl, whisk together, then whisk in garlic powder and Creole seasoning. Spray baking dish with cooking spray, bake at 300 degrees for 30 minutes. While that is baking, chop and mix the last 6 ingredients (onions, green onions, peppers, crabmeat, parsley, salt and pepper). Place cooked fillets on platter and spoon crab topping on top. Garnish with fresh slice of lemon and parsley.
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