Easy Catfish Fillets with Crabmeat Topping

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3 tbsp. lemon juice
1 tbsp. margarine
2 tsp. Worcestershire sauce
1/2 tsp. Garlic powder
1/2 tsp. Creole seasoning*
1/4 tsp. pepper
6 (4 oz) farm-raised catfish fillets
1 1/2 cups Chopped onion
1 Red or Green sweet pepper, chopped
6 oz can of crabmeat, drained *You can substitute chili powder for Creole Seasoning
Directions

Combine first 6 Ingredients in a small bowl and coat both sides of the fillets evenly. Place fillets in a baking dish and cook uncovered, at 350F for 25 minutes.
Saute the onion and green pepper over a medium heat until the onions are glazed and tender (about 5 minutes). Add crabmeat, and cook 30 seconds to 40 seconds more stirring constantly.
Spoon crabmeat mixture evenly over baked catfish fillets. Bake an additional 5 minutes or until fish flakes easily.

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