Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   lemon juice
   2      teaspoons     margarine -- melted
   1 1/3  teaspoons     low sodium Worcestershire sauce
   1      pound         catfish fillets -- 4 fillets
     1/3  teaspoon      Creole seasoning*
     1/3  teaspoon      garlic powder
   1 1/3  dashes        ground red pepper
     2/3  cup           onion -- thinly sliced
     2/3  medium        green bell pepper -- cut into strips
                        vegetable cooking spray
     1/2  cup           chopped onion
   1 1/3  tablespoons   chopped green onions
   4      ounces        lump crabmeat -- drained

Preparation:

* see Cajun recipe collection for many Creole seasoning recipes Combine first 3 ingredients in a bowl; brush on both sides of fillets. Combine Creole seasoning and next 2 ingredients; sprinkle over both sides of fillet. Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum foil pan. Arrange onion and bell pepper on top of fillets; set aside. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add chopped onion and green onion; sauté 5 minutes or until tender. Add crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly. Remove from heat. Place pan on grill rack over medium-hot coals; cook fillets 17 minutes. Spoon crabmeat mixture evenly on top of fillets; cook an additional 3 minutes or until fish flakes easily when tested with a fork.