Taste of Home
Crab-Stuffed Flounder with Herbed Aioli
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
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
Ingredients
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1/4 cup egg substitute
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2 tablespoons fat-free milk
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1 tablespoon minced chives
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1 tablespoon reduced-fat mayonnaise
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1 tablespoon Dijon mustard
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Dash hot pepper sauce
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1 pound lump crabmeat
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6 flounder fillets (6 ounces each)
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Paprika
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AIOLI:
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1/3 cup reduced-fat mayonnaise
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2 teaspoons minced chives
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2 teaspoons minced fresh parsley
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2 teaspoons lemon juice
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1 garlic clove, minced
Directions
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1.
In a small bowl, combine the first 6 ingredients; gently fold in crab. Cut fillets in half widthwise; place 6 halves in a 15x10x1-in. baking pan coated with cooking spray. Spoon crab mixture over fillets; top with remaining fish. Sprinkle with paprika.
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2.
Bake at 400° for 20-24 minutes or until fish flakes easily with a fork. Meanwhile, combine the aioli ingredients. Serve with fish.
Nutrition 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.
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