Friday, January 18, 2013

Baked white fish with crab topping

You can barely even tell there's any white fish under there!  That's because you won't want to waste one spoonful of this crab topping, even if you have to pile it on the fish to the point of being ridiculous!  I found the recipe in Hannaford's Fresh magazine and only modified it slightly.  I can't eat mayonnaise, so I subbed in Greek yogurt, and I left off the parsley...which would have made it prettier.

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