Print Options

Back to Crab-Stuffed Flounder with Herbed Aioli >

Include these items:

Select reviews >

Taste of Home Logo

Crab-Stuffed Flounder with Herbed Aioli

 Crab-Stuffed Flounder with Herbed Aioli
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Crab-Stuffed Flounder with Herbed Aioli (continued)

Directions (continued)

  • 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: 5 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.