2 pounds fresh fish fillets
Lemon pepper seasoning
2 sticks margarine
1 (10-ounce) can cream of celery soup
1 pound white crab meat
Tony Chachere’s seasoning

Wash fresh fillets and sprinkle generously with lemon pepper. Place in fish grilling basket and cook over a hot grill for 4 minutes on each side. Remove from grill, and place on a serving platter. Pour 1 stick of melted margarine over the fish. Top with crab sauce (see below).
Sauce: Melt remaining stick of margarine in a saucepan. Add soup and cook three minutes or until soup and margarine are hot. Add crab meat and Chachere’s seasoning to taste. Stir over medium heat until heated through.