Crab-Topped Tilapia

From Taste of Home magazine's Lighty & Tasty, December/January 2007.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tilapia fillets (5 oz. each)
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon salt
• 1⁄3 cup  finely chopped celery
• 2  tablespoons  finely chopped onions
• 1  garlic clove, minced
• 2 1⁄2 teaspoons butter, melted, divided
• 2  teaspoons all-purpose flour
• 1⁄8 teaspoon dried thyme
• 1⁄4 cup nonfat milk
• 1 1⁄2 teaspoons lemon juice
• 3⁄4 teaspoon worcestershire sauce for chicken
• 1  dash  hot pepper sauce
• 1⁄4 cup low-fat mayonnaise
• 1 (6 ounce) package  premium  crabmeat, drained
• 4  tablespoons  seasoned bread crumbs, divided

Directions

1. Sprinkle tilapia with salt and pepper. Place in a 13x9 inch baking dish coated with nonstick cooking spray; set aside.
2. 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.
3. 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.
4. Cover and bake at 350 for 18 minutes. Uncover and bake 5-10 minutes longer or until fish flakes easily with a fork.