Crab Topped Orange Roughy

OK, so I didn't realize that I had not posted a new recipe in almost a month. My sincerest apologies to my faithful followers!

We were invited to eat dinner at some friends house a few weeks ago and they treated us to a wonderful gourmet meal of orange roughy. It was so tasty and I asked her for the recipe. I confess that I don't cook fish enough. Matter of fact, until I received this recipe, the only fish we ate was tuna and salmon both to make salads out of. So thank you to Christina and Brandon for the yummy meal and helping me find new fish recipes. I made a few changes from the original recipe and I hope that you all enjoy this as much as we did. Bob and Jane, I hope I don't let you down with this recipe!

Ingredients:

3-4 orange roughy fillets

1 cup fresh crab meat ( I actually found a crab cake at our HEB (in the cafe on the run area), that I like to use. It has lots of flavor and you only need one crab cake for this recipe)

1/2 cup grated Parmesan cheese

1/4 cup organic mayonnaise

paprika, optional

1/3 cup slivered almonds, toasted

Directions: Place fillets in greased dish. Bake, uncovered, at 350 degrees for 18-22 minutes or until fish flakes easily with fork. In a separate bowl, combine crab (or crab cake), Parmesan cheese, mayo, and lemon juice. Drain cooking juices from baking dish, spoon crab mixture over fillets. Broil 5 inches from the heat for 5 minutes or until topping is lightly browned. Sprinkle with paprika if desired and almonds.

Enjoy this for dinner tonight!