DIRECTIONS
Melt butter in large skillet; add celery and next three ingredients; saute until tender.
Stir in lemon juice and next two ingredients; cook 1 minute.
Gently stir in crabmeat, breadcrumbs, and, if desired, more Cajun and hot sauce.
Remove from heat; let cool completely.
Preheat oven to 425 degrees.
Butterfly fillets, carefully cutting, but not through the opposite side; unfold fillets.
Spoon crab mixture down center of one side of each fillet; fold opposite side over filling.
Brush fillets with olive oil; sprinkle with paprika and desired salt and pepper.
Place fillets on a wire rack coated with cooking spray in a jelly-roll pan.
Bake at 425 degrees for 20 to 25 minutes.
Serve with Cajun sauce.
Serves 6.

Cajun Sauce:
½ cup dill pickle relish, drained
½ cup mayonnaise
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup parsley, chopped
3 TBSP. ketchup
3 TBSP. yellow mustard
2 TBSP. minced garlic
2 TBSP. Creole mustard
2 TBSP. prepared horseradish
2 TBSP. fresh lemon juice
3 dashes of hot sauce
Salt and pepper

Process first 3 ingredients, salt and pepper in food processor until finely chopped.
Serve immediately or chilled.
Refrigerate in airtight container up to 3 days.
Makes 2 cups.