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Crab-Topped Fish Fillets Recipe

Photo by: Taste of Home

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Crab-Topped Fish Fillets are elegant enough for company but truly no-fuss. "We live in south Florida, where fish is abundant," writes Mary Tuthill of F. Myers Beach. "We like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special fish is one of my husband's favorites."

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 sole or cod fillets or fish filet of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

Directions

Place fillets in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the crab, Parmesan cheese, mayonnaise and lemon juice.
Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat for 5 minutes or until topping is lightly browned. Sprinkle with almonds and paprika if desired. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 457 calories, 31 g fat (5 g saturated fat), 90 mg cholesterol, 585 mg sodium, 2 g carbohydrate, 1 g fiber, 40 g protein.

Crab-Topped Fish Fillets published in Taste of Home October/November 2001, p9