Crabmeat Stuffed Flounder Recipe
Ingredients
| Vegetable cooking spray | ||
| 1 teaspoon reduced-calorie margarine | ||
| 1/4 cup chopped green onions | ||
| Crabmeat | 1/4 pound, drained | |
| 1/2 cup soft French bread crumbs | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup plain nonfat yogurt | ||
| Dried oregano | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| 4 (3-ounce) flounder fillets | ||
| 2 teaspoons reduced-calorie margarine, melted | ||
| Romano cheese | 1 Ounce, grated | |
Directions
Coat a small nonstick skillet with cooking spray; add 1 teaspoon margarine.
Place over medium-high heat until margarine melts.
Add green onions, and saute 1 minute.
Add crabmeat and next 5 ingredients; stir well.
Spoon 1/4 cup crabmeat mixture in center of each fillet; roll up each fillet, jellyroll fashion, beginning at narrow end.
Secure with wooden picks.
Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
Brush evenly with 2 teaspoons melted margarine.
Bake, uncovered, at 350° for 10 minutes.
Sprinkle cheese evenly over flounder; bake an additional 10 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter, and remove wooden picks.
Place over medium-high heat until margarine melts.
Add green onions, and saute 1 minute.
Add crabmeat and next 5 ingredients; stir well.
Spoon 1/4 cup crabmeat mixture in center of each fillet; roll up each fillet, jellyroll fashion, beginning at narrow end.
Secure with wooden picks.
Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
Brush evenly with 2 teaspoons melted margarine.
Bake, uncovered, at 350° for 10 minutes.
Sprinkle cheese evenly over flounder; bake an additional 10 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter, and remove wooden picks.
Chef
