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Crab-Topped Fish Fillets

 Crab-Topped Fish Fillets
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."
4 ServingsPrep/Total Time: 30 min.


  • 4 sole or cod fillets or fish fillet of your choice (6 ounces each)
  • 4 sole or cod fillets or fish fillet 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


  • 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, 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 Facts: 1 serving equals 457 calories, 31 g fat (5 g saturated fat), 90 mg cholesterol, 585 mg sodium,

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Crab-Topped Fish Fillets (continued)

Nutritional Facts: 2 g carbohydrate, 1 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.