3 tb Fresh lemon juice
1 tb Reduced-calorie margarine, melted
2 ts Low-sodium Worcestershire sauce
6 (4 oz) farm-raised catfish fillets
1/2 ts Garlic powder
1/2 ts Creole seasoning
1/4 ts Ground red pepper
Vegetable cooking spray
1 c Chopped onion
1/2 c Chopped green onions
1/2 md Green pepper, chopped
1/2 md Sweet red pepper, chopped
6 oz Fresh lump crabmeat, drained

Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, Creole seasoning, and ground red pepper; sprinkle evenly over both sides of fillets. Place fillets in a 13x9x2-inch baking dish. Bake, uncovered, at 350F for 25 minutes.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green onions, green pepper, and sweet red pepper; sauté 5 minutes or until vegetables are tender. Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.

Spoon crabmeat mixture evenly over baked fillets. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.