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Crab-Stuffed Flounder with Herbed Aioli Recipe

Crab-Stuffed Flounder with Herbed Aioli Recipe photo by Taste of Home

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If you like seafood, you’ll 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

This recipe is:

Diabetic Friendly

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Crab-Stuffed Flounder with Herbed Aioli Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

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

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.
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.

Nutritional Facts 1 stuffed fillet with 2-1/2 teaspoons aioli equals 276 calories, 8 g fat (1 g saturated fat), 153 mg cholesterol, 585 mg sodium, 3 g carbohydrate, trace fiber, 45 g protein. Diabetic Exchanges: 6 lean meat, 1 fat.

Originally published as Crab-Stuffed Flounder with Herbed Aioli in Country Woman August/September 2010, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab-Stuffed Flounder with Herbed Aioli

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(1-1) of 1 reviews

Reviewed on Jan. 04, 2011 by tlbdlb4evr

This was a very nice tasting dish. I'm not sure I was too thrilled with the egg substitute. I may leave that out next time or make a substitution. Husband loved it. It is not something you want any leftovers from. It is terrible re-heated. The egg substitute is the only reason I did not rate it 5-star.