Recipe Makeover! Crab Topped Tilapia 2.0

I recently swapped out some bad cooking/eating habits for healthier ones. I have cleared out all the bad stuff from the pantry and fridge and replaced with lots of stuff for clean eating. I don't buy the stuff in boxes with 20 unpronouncable ingredients any more. There may be days when I rebound, but I am working hard finding good tasting alternatives that are easy to make too. I was craving a rich fish dish I made often in the past. Here is the remade recipe, followed by the original high fat/processed food version. (Just to see the swap outs!)

Sandy's Healthy Version Crab Topped Fish
Gluten free, lower sodium and low fat 
Place up to 1 lb fresh or thawed fish filets in baking dish sprayed with Pam. (I like tilapia)
2 Tbsp parmesan cheese, sprinkled on top

Crab Topping
1 can flaked crab, drained and cleaned
2 Tbsp plain Greek Yogurt
1/4 tsp lemon juice
1 Tbsp coconut milk
Dash crushed red pepper
2 shakes of Salt replacement
2 Tbsp capers

Mix well and spread over fish in glass dish. Bake 350º for 10 minutes, then at 425º for 10-12 minutes or until fish flakes. Watch closely. This may have a small amount of clear looking liquid midway, but it will reduce and the crab topping will stay together.

Note: I made this version tonight for the first time and my daughter couldn't tell it apart from the old way. However, I think I will add more herbs to kick up the flavor next time. Have fun making it your own.

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Sandy's Original Crab Topped Fish
1 egg
1 Tbsp honey
dash salt (why added salt? no idea)
1/2 sleeve of Ritz crackers, finely crushed
Up to 1 lb fresh or thawed fish filets (I like tilapia)

Mix egg and honey. In baggie mix crushed crackers and salt. Set aside 1/2 cup crackers for topping. Dip fish in egg mixture, then coat with cracker mix (shake in bag) Place in baking dish sprayed with Pam.

Crab Topping
1 can flaked crab, drained and cleaned
1/2 cup mayonaise
1 Tbsp lemon juice
Dash crushed red pepper
2 Tbsp capers
Reserved crushed crackers

Mix well and spread over fish in glass dish. Bake 350º for 10 minutes, then at 425º for 10-12 minutes or until fish flakes and the crab topping puffs and browns. Watch closely.