Crab-Covered Fish
Recipe: #5243
April 21, 2012
Categories: Crab meat, Cheese, Oven Bake, Diabetic, High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Cream Cheese, more
"It never fails to amaze me how a meal pulls together out of thin air sometimes. The crab topping is what I usually use for my crab-stuffed chicken (doubled), and I used pollock because that's what was in my freezer. Any mild white fish will work just as well. Prep time is to let the crab topping set."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (223.7 g)
- Calories 384.7
- Total Fat - 29.6 g
- Saturated Fat - 14.2 g
- Cholesterol - 134.1 mg
- Sodium - 636.2 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 0.4 g
- Sugars - 2.1 g
- Protein - 25.3 g
- Calcium - 84 mg
- Iron - 2.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients except fish in a large bowl; mix well, cover and refrigerate for at least 3 hours.
Step 2
Place fish fillets in a shallow greased baking dish; top with crab mixture.
Step 3
Bake at 350F for 30 minutes, or until fish flakes easily when tested with a fork.
Tips
No special items needed.
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