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Crab-Stuffed Flounder with Herbed Aioli Recipe

Crab-Stuffed Flounder with Herbed Aioli Recipe

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. YIELD:6 servings

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.

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, 0g fiber), 45g protein Diabetic Exchanges: 5 lean meat, 1 fat.

Reviews for Crab-Stuffed Flounder with Herbed Aioli

Sort By :
MY REVIEW
awall46 116210
Reviewed May. 12, 2014

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

Very Good"

MY REVIEW
tlbdlb4evr 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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Wine Pairings

Light-Bodied White Wine

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