Crabmeat-Stuffed Flounder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
butter-flavored vegetable cooking spray |
1 teaspoon reduced-calorie margarine |
2 tablespoons chopped fresh mushrooms |
1 tablespoon chopped green onions |
1 tablespoon neufcha gtel cheese |
1/2 teaspoon minced fresh marjoram |
1/8 teaspoon pepper |
2 ounces fresh lump crabmeat, drained |
2 tablespoons soft breadcrumbs |
1 teaspoon lemon juice |
2 (3-ounce) flounder fillets (1/4 inch thick) |
2 tablespoons (1/2 ounce) shredded reduced-fat swiss cheese |
lemon wedges (optional) |
fresh marjoram sprigs (optional) |
Directions:
1. Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
2. Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.
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