Crab-Stuffed Flounder with Herbed Aioli |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you like seafood, youâll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic.Beverly O'Ferrall, Linkwood, Maryland Ingredients:
1/4 cup egg substitute |
2 tablespoons fat-free milk |
1 tablespoon minced chives |
1 tablespoon reduced-fat mayonnaise |
1 tablespoon dijon mustard |
dash hot pepper sauce |
1 pound lump crabmeat |
6 flounder fillets (6 ounces each) |
paprika |
aioli: |
1/3 cup reduced-fat mayonnaise |
2 teaspoons minced chives |
2 teaspoons minced fresh parsley |
2 teaspoons lemon juice |
1 garlic clove, minced |
Directions:
1. In a small bowl, combine the first six ingredients; gently fold in crab. Cut fillets in half widthwise; place six halves in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
2. Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish. Yield: 6 servings.
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