Crab Stuffed Tilapia

Crab Stuffed Tilapia

6 tilapia fillets
2  6 oz. cans crab, drained well. Be sure to remove the paper inside.
1 8 oz. pkg. cream cheese, softened
1 bundle green onions, chopped
1 tsp. lemon juice
1 1/2 tsp. dried dill
1/2 tsp. onion powder
1/2 tsp. garlic powder or several fresh cloves, minced
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper

Mix all ingredients except the fish.  If your fillets are thick enough uniformly, you can slice them almost all the way through horizontally to create a pocket. If your fillets aren't thick enough, you can place one fillet down, place filling on top, and top with another fillet. In either case, spread extra filling on top of fillets once done. If you double them up, serve 1/2 of the fillet "sandwich". Bake on a baking sheet at 350 F for 20-30 minutes. Internal temp should reach 140-145 F, and the flesh should be opaque and flake easily. Rubberiness means it's overcooked. Serve with coleslaw, cauliflower mash, or a salad.