Ingredients
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4 tilapia fillets (5 oz. each)
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1/3 cup finely chopped celery
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2 1/2 teaspoons butter, melted, divided
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2 teaspoons all-purpose flour
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1/8 teaspoon dried thyme
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1/4 cup nonfat milk
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1 1/2 teaspoons lemon juice
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3/4 teaspoon worcestershire sauce for chicken
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1 dash hot pepper sauce
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1/4 cup low-fat mayonnaise
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1 (6 ounce) package premium crabmeat, drained
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4 tablespoons seasoned bread crumbs, divided
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2 tablespoons finely chopped onions
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1 garlic clove, minced
Instructions
- Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
- In a small nonstick skillet coated with nonstick 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, Worcestershire sauce and hot pepper sauce.
- Remove from 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 and bake 5-10 minutes longer or until fish flakes easily with a fork.