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

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 stuffed fillet with 2-1/2 teaspoons aioli: 276 calories, 8g fat (1g saturated fat), 153mg cholesterol, 585mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 1 fat.


  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.
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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awall46 User ID: 2184499 116210
Reviewed May. 12, 2014

"I changed the recipe and used already prepared crab cakes as the stuffing.

Very Good"

tlbdlb4evr User ID: 4229718 187310
Reviewed Jan. 4, 2011

"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."

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