Fishy Volcanoes

Course : Fish
Serves: 3
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12 ounces fish fillets (I used flounder)
6 ounces crab
1/4 cup celery chopped
1/4 cup zucchini grated
1 tablespoons onion powder
1 ounces pork rinds crushed
1 tablespoons mayo
1 tablespoons mustard
1/3 cup heavy cream
1 tablespoons soy protein isolate
1 cup parmesan
1 teaspoon cayenne pepper

Preparation / Directions:

Preheat oven 325. Saute celery and set aside. Spray LG muffin tin with non-stick spray. Line 6 cups with fish fillet (or several if fillets are real small). In bowl, mix crab, celery, zucchini, and onion powder and pork rinds. Add remaining ingredients. Divide mixture among fish lined cups. Sprinkle each with little cayenne and paprika. Bake 30 min.

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