Crabmeat Stuffed Flounder Rolls Recipe




 Olive oil3 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped bell pepper1⁄4 Cup (4 tbs)
 Crabmeat1 Cup (16 tbs), picked over for pieces of shell
 Chopped parsley1 Tablespoon
 Fat free mayonnaise1 Tablespoon
 Worcestershire sauce1 Teaspoon
 Salt1 Teaspoon
 Skinless flounder fillets24 Ounce (4 In Number, 6 Ounce Each)
 Paprika1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1289 Calories from Fat 570

% Daily Value*

Total Fat 65 g99.8%

Saturated Fat 21.4 g107.1%

Trans Fat 0 g

Cholesterol 516.6 mg

Sodium 5131.7 mg213.8%

Total Carbohydrates 62 g20.7%

Dietary Fiber 4.3 g17.3%

Sugars 28.9 g

Protein 113 g225.8%

Vitamin A 59.6% Vitamin C 143.7%

Calcium 36.6% Iron 12.7%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°F. Spray a baking sheet with nonstick spray.
2. Heat 1 teaspoon of oil in a small nonstick skillet over medium heat. Add the onion, celery, and bell pepper; cook, stirring occasionally, until the vegetables soften, 4-5 minutes. Transfer to a bowl and let cool about 5 minutes. Add the crabmeat, parsley, mayonnaise, worcestershire, and 1/4 teaspoon of the salt; toss gently.
3. Place the flounder fillets on a work surface so that the skin side is facing down. Brush with the remaining 2 teaspoons oil and sprinkle with the remaining 3/4 teaspoon salt. Turn the fillets over and top each with a quarter of the crab mixture placed 1 1/2 inches from the tail end of each fillet. Fold the tail ends over the crab and roll up. Place the rolled fillets on the baking sheet, seam side down; sprinkle with the paprika.
4. Bake until the flounder is opaque in the center and the filling is hot, about 18-20 minutes.